Doro Wat Recipes

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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

DORO WAT



Doro Wat image

Ethiopian chicken stew.

Provided by Tonyell Dasia Clyburn

Categories     World Cuisine Recipes     African

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
2 cups water
¼ cup lemon juice
3 cups chopped Bermuda onion
3 tablespoons butter
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon ground ginger
1 cup water, or as needed
2 tablespoons all-purpose flour
2 tablespoons water
8 hard-boiled eggs, peeled

Steps:

  • Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
  • Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

Nutrition Facts : Calories 497.5 calories, Carbohydrate 8.7 g, Cholesterol 283.7 mg, Fat 41.4 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 13.3 g, Sodium 151.7 mg, Sugar 3.3 g

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

ETHIOPIAN DORO WAT



Ethiopian Doro Wat image

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Provided by Freda Muyambo

Categories     Lunch     Dinner     Entree

Time 2h20m

Yield 6

Number Of Ingredients 11

2 lbs/800 g chicken thighs and drumsticks
juice of 1 small lemon
6 tablespoons vegetable oil, clarified butter (ghee), or niter kibbeh (fragrant butter)
6 teaspoons berbere spice mix (or less, to taste)
6 large red onions (chopped)
2 to 3 garlic cloves (peeled and finely chopped)
1 inch of fresh ginger (peeled and finely chopped)
salt to taste
11 ounces/450 mL of water or chicken stock (add as required)
1 tablespoon garam masala
6 eggs (boiled and peeled)

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.

Nutrition Facts : Calories 616 kcal, Carbohydrate 20 g, Cholesterol 382 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 692 mg, Sugar 8 g, Fat 41 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHICKEN STEW (DORO WETT)



Chicken Stew (Doro Wett) image

Provided by Marcus Samuelsson

Categories     Soup/Stew     Chicken     Stew     Ramadan     Dinner     Clove     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

2 medium red onions, diced
Salt
1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly ground black pepper
3 cloves
2 garlic cloves, finely chopped
One 1 1/2-inch piece ginger, peeled and chopped
1 tablespoon Berbere or chili powder
2 1/2 cups chicken stock, divided
One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4 cup dry red wine
Juice of 1 lime
2 hard-boiled eggs, peeled

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-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 (SPICY CHICKEN STEW)



Doro Wat (Spicy Chicken Stew) image

Posted for the African part of the tour 2005. check out niter kebbeh, Recipe #140755 and berbere, Recipe #140767

Provided by Rita1652

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2-3 lbs chicken, cut in pieces
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons peanut oil
2 onions, chopped
1/4 cup niter kebbeh, Niter Kebbeh (Spiced Ghee)
2 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1/4 teaspoon fenugreek seeds
1/4 teaspoon cardamom
1/2 cup berbere, Berbere Sauce
2 tablespoons paprika
1/4 cup dry red wine
1 cup water
4 hard-boiled eggs

Steps:

  • Mix lemon juice with salt in a small bowl, and rub over chicken pieces. Let stand at room temperature 30 minutes.
  • Heat oil in a large, heavy or non-stick skillet and add onions. Simmer over moderate heat about 5 minutes, until onions are beginning to soften.
  • Stir nitir kebbeh into skillet and heat until melted. Add garlic, ginger, fenugreek, cardamom, berberé and paprika. Stir well after each addition. Cook, stirring, over low heat for about 5 minutes.
  • Pour in wine and water, bring to a boil, and simmer uncovered for five more minutes, until mixture is beginning to thicken.
  • Add chicken to sauce, turning to coat on all sides. Cover tightly, lower heat and simmer 15 minutes.
  • Pierce holes all over the eggs with a fork, then add to the sauce. Cover and simmer another 15 minutes on low heat, until chicken is cooked through.
  • Serve with injera Check my recipe or rice.

Nutrition Facts : Calories 560.1, Fat 38.6, SaturatedFat 10.3, Cholesterol 341.4, Sodium 1350.8, Carbohydrate 10.1, Fiber 2.2, Sugar 3.6, Protein 39.6

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)



Doro Wat (Ethiopian Spicy Braised Chicken) image

Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".

Provided by breezermom

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

Steps:

  • For the berbere:.
  • Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
  • Set the red pepper sauce aside.
  • For the chicken:.
  • In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
  • Stir in the red pepper sauce, turmeric, and 1 tsp salt.
  • Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
  • Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

DORO WAT (STEWED CHICKEN LEGS WITH BERBERE AND EGGS)



Doro Wat (Stewed Chicken Legs with Berbere and Eggs) image

This stew is a testament to the benefit of having berbere in your cupboard-It takes a simple braised chicken that you can make any night of the week from basic to really special. Berbere is the spice mix of Ethiopia and Eritrea. It's centered on dried chiles and spices like fenugreek and coriander seeds. It's at once spicy and a tiny bit sweet and full of layers. Berbere differs from region to region, family to family, even neighbor to neighbor. Serve this dish with cooked rice or flatbread.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 25

3 tablespoons unsalted butter or ghee
2 large red onions, finely diced
6 garlic cloves, minced
2 tablespoons minced ginger
3 tablespoons Berbere, recipe follows, or store-bought berbere
1 teaspoon kosher salt, plus more as needed
2 medium vine-ripened tomatoes, finely diced
1 cup water
8 chicken drumsticks
6 large eggs, hard-boiled and peeled
Cooked rice for serving, optional
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

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.

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From usimplyseason.com


DORO WAT – ETHIOPIAN CHICKEN STEW IN THE INSTANT POT
2020-09-27 This will take about 10 to 15 minutes. Add in the garlic and the Berebere, the chicken and the tomato paste if using and the salt and stir well. Turn off the instant pot. Add in 1/2 cup water and use this to deglaze the pot. Cover and set on 4 minutes of pressure and allow a natural release. Add in the eggs and stir well.
From spicechronicles.com


DORO WAT RECIPE: HOW TO MAKE ETHIOPIAN CHICKEN STEW
2021-06-02 Written by the MasterClass staff. Last updated: Jun 2, 2021 • 2 min read. Doro wat, a chicken-and-egg stew flavored with berbere spice mix, is …
From masterclass.com


MARCUS SAMUELSSON’S ETHIOPIAN DORO WETT RECIPE
2018-07-18 Add 2 cups of the chicken stock and the chicken legs and thighs, bring to a simmer, and simmer for 15 minutes. Add the remaining ½ cup chicken stock and the wine, bringing 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.
From explorepartsunknown.com


HOW TO MAKE DORO WOT (ETHIOPIAN CHICKEN STEW) - LINSFOOD
2017-08-08 Lower heat and simmer for 5 minutes. Add the chicken pieces, stir, increase heat and bring it back to boil. Once again, lower heat, and cook, uncovered, for 45 minutes, until the chicken is cooked. Prick the eggs in 3 places with a small …
From linsfood.com


AFRICAN NATIONAL DISHES DORO WAT | ZEN OF SLOW COOKING BLOG
2015-11-11 Add the chicken pieces to a bowl with the lemon juice and salt and set aside. Heat the oil in a small skillet over a medium heat and add the onion, garlic and ginger. Soften for 2 minutes and remove from the heat. Add the onion mixture to the slow cooker. Add the chicken pieces with the lemon and salt to the slow cooker.
From blog.thezenofslowcooking.com


DORO WAT (SPICY ETHIOPIAN CHICKEN STEW) RECIPE - VICE
2021-09-22 Rinse the chicken and soak in 4 cups|950 ml water. Squeeze in the juice of the lemons and let soak for 30 minutes, then drain and rinse the chickens thoroughly. Using the tip of your knife, pierce ...
From vice.com


DORO WAT - SPICE MOUNTAIN
2. Heat the ghee along with the olive oil in a heavy pan. Add the chopped onion and saute, covered, over low heat for 10 minutes, stirring occasionally.
From spicemountain.co.uk


INSTANT POT DORO WAT | SIMPLE ETHIOPIAN CHICKEN STEW
2017-05-27 How to make Pressure Cooker Doro Wat. Sauté. Turn your pressure cooker on Sauté and when hot, add the Niter Kibbeh. Once it melts, add the berbere and stir well. Add the onions, garlic and ginger, add 1/4 c water and seal the cooker. Cook. Cook on high pressure for 10 minutes, and then quickly release pressure. Sauté again.
From twosleevers.com


DORO WAT - MARCUS SAMUELSSON
2021-09-10 Heat the butter and fenugreek in a large 8 to 10 quart Dutch oven set over medium-high heat. Once the butter has melted, add the onion mixture and stir to combine. Decrease the heat to low, cover, and cook, stirring occasionally, until the onion is melted and caramelized (approximately 45 minutes). Preheat the oven to 350 degrees fahrenheit.
From marcussamuelsson.com


DORO WAT | RECIPE CART
4 medium-sized red onions 4 pounds chicken (I used skinless legs) 3/4 to 1 cup Vegetable oil (or any good cooking oil of your choice) 2 tablespoon kibbeh (Ethiopian spiced butter) 2 tablespoons tomato paste (optional) 6 eggs (hard-boiled) 2 tbsp minced garlic 2 tbsp grated ginger 1/4 cup water salt to taste 1/2 cup of berbere spice 1 cup vinegar and 2 cups water to clean chicken
From getrecipecart.com


DORO WAT (ETHIOPIAN SPICED CHICKEN) - AFRICAN FOOD NETWORK
Berbere; a basic ingredient used in the Doro wat recipe. It is a fiery, bright red, and flavorful Ethiopian spice blend. Its spices are toasted and ground for maximum flavor. Injera; A sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple food of Eastern Africa just like rice and …
From afrifoodnetwork.com


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