Doro Wat Spicy Chicken Stew Recipes

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DORO WOT



Doro Wot image

Spicy Ethiopian Chicken Stew

Provided by Archana Mundhe

Categories     dinner     Entree     Lunch

Time 45m

Number Of Ingredients 10

2 pounds chicken drumsticks (8 pieces, skin removed)
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
2 tablespoons ghee
2 large red onions (finely chopped)
2 tablespoons ginger (grated)
2 tablespoons garlic (pressed)
⅓ cup Berbere spice blend
2 tablespoons tomato paste
4 hard-boiled eggs (peeled and sliced into half)

Steps:

  • Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
  • Add lemon juice and salt to chicken, mix well and keep aside
  • Set the Instant Pot on Saute (Hi) mode and heat ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
  • Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
  • Add the chicken, layer over berbere, and tomato paste. Do not mix
  • Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
  • Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot

Nutrition Facts : Calories 399 kcal, Carbohydrate 16 g, Protein 32 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 324 mg, Sodium 1439 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

DORO WAT (ETHIOPIAN SPICED CHICKEN)



Doro Wat (Ethiopian Spiced Chicken) image

The national dish of Ethiopia, this spicy chicken stew is simply outstanding!

Provided by Kimberly Killebrew

Categories     Main Course

Time 2h40m

Number Of Ingredients 15

3 lbs chicken thighs (cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces)
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh
OR Homemade Niter Kibbeh
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup Ethiopian berbere
or use HOMEMADE BERBERE ((HIGHLY recommended!))
1 1/2 teaspoons salt
1/2 cup Tej (Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey)
1 cup chicken stock
4 hard-boiled eggs (pierced all over with fork about 1/4 inch deep)

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.

Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

DORO WAT (SPICY CHICKEN STEW)



Doro Wat (Spicy Chicken Stew) image

This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

4 skinless chicken legs, separated into thigh and drumstick
salt
3 tablespoons lemon juice
1/4 cup unsalted butter
2 large onions, finely chopped
3 garlic cloves, minced
2 tablespoons paprika
1 teaspoon ground black pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander powder
1 pinch ground cinnamon
1 pinch clove
1 pinch nutmeg
1 pinch allspice
1 cup water
4 hard-boiled eggs, peeled

Steps:

  • Place chicken in non-reactive dish and season with salt.
  • Drizzle with lemon juice; turn to coat.
  • Marinate 30 minutes.
  • Meanwhile, in large pot, heat butter over medium and add onion.
  • Cook, stirring, 5 minutes.
  • Reduce heat to medium-low and cook, stirring, until soft (8 minutes).
  • Stir in garlic and cook 2 minutes.
  • Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
  • Stir in water, add chicken pieces and raise heat to high.
  • When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
  • Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes).
  • Remove lid; add eggs.
  • Cook until eggs heated through (10 minutes).
  • Season sauce to taste with salt.

Nutrition Facts : Calories 386.6, Fat 22.5, SaturatedFat 10.3, Cholesterol 321, Sodium 184.1, Carbohydrate 12.1, Fiber 3, Sugar 4.5, Protein 34.4

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)



Doro Wat (Ethiopian-Style Spicy Chicken) image

Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.

Provided by Joan Nathan

Categories     dinner, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
1/2 head of garlic, peeled
1/3 cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cardamom
1/4 teaspoon dried thyme
1/4 teaspoon ground fenugreek
3/4 teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

Steps:

  • Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
  • Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
  • As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
  • Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
  • Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
  • Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams

DORO WAT: ETHIOPIAN CHICKEN DISH



Doro Wat: Ethiopian Chicken Dish image

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Provided by Twin Cities

Categories     World Cuisine Recipes     African

Time 1h37m

Yield 4

Number Of Ingredients 12

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

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.

Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g

ETHIOPIAN DORO WAT (CHICKEN STEW)



Ethiopian Doro Wat (Chicken Stew) image

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.

Provided by Brenda.

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced for garnish

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 WAT (ETHIOPIAN CHICKEN STEW)



Doro Wat (Ethiopian Chicken Stew) image

A savory chicken stew, great for rainy days. Serve with basmati rice.

Provided by acd

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup lemon juice
4 eggs
1 stick butter
1 medium yellow onion, chopped
1 tablespoon diced fresh ginger
2 teaspoons diced garlic
2 cups water
1 cup basmati rice
8 teaspoons paprika
8 teaspoons berbere spice blend, or to taste
1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g

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