Chicken Stew Doro Wett Recipes

DORO WAT (ETHIOPIAN SPICED CHICKEN)

Steps:

• Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
• Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
• Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
• Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
• Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
• Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.

DORO WETT

Steps:

• Cut the chicken in 12 pieces and wash it with cold water. Put it in a medium bowl with cold water to cover, the lime juice and 2 tablespoons salt and set it aside to soak.
• In a medium pot over medium-low heat, sauté the chopped onion with 1/4 cup of the clarified butter until golden brown and starting to stick to the pot, 15 to 20 minutes. Add the minced garlic and ginger and keep on cooking, stirring, for 10 minutes more. Add the berbere and 1 1/3 cups water and continue cooking for 15 minutes at medium heat.
• Deglaze the pot with the red wine and continue cooking for another 10 to 15 minutes.
• Rinse the chicken and pat dry. Cut 2 to 3 slits in each chicken piece with a knife, making sure you do not cut all the way through, add them to the sauce and stir gently until coated with the sauce. Let the chicken cook for about 30 minutes.
• Add the remaining 1/2 cup clarified butter and cook for 15 minutes. Add 2 2/3 cups water and let it simmer until the chicken pieces are tender, another 30 to 45 minutes. Season with salt and pepper and remove from the heat.
• Peel the hard-boiled eggs, poke with a fork and add them to the doro wett for about 5 minutes.
• Serve with injera and ayib.
• Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
• In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
• On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
• Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
• The cooked injera can be kept in the freezer for about 6 months.

ETHIOPIAN DORO WAT

Steps:

• Gather the ingredients.
• Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
• Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
• Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
• Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
• Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.

DORO WAT: ETHIOPIAN CHICKEN DISH

Steps:

• Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
• Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
• Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

CHICKEN STEW (DORO WETT)

Steps:

• Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
• Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
• Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

DORO WAT (ETHIOPIAN CHICKEN STEW)

Steps:

• Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
• While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
• Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

DORO WAT (STEWED CHICKEN LEGS WITH BERBERE AND EGGS)

Steps:

• Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
• Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they've reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
• Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

ETHIOPIAN DORO WAT (CHICKEN STEW)

Steps:

• Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
• In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
• Add berbere and saute the mixture over low heat until it browns.
• Add chicken stock and lime juice, simmer 3-4 minutes.
• Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
• Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

DORO WE'T (ETHIOPIAN CHICKEN STEW)

Steps:

• In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.
• Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.
• Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.