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.
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
DORO WAT: ETHIOPIAN CHICKEN DISH
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
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
VEGETARIAN DORO WAT (WEST AFRICAN STEW/CURRY)
Make and share this Vegetarian Doro Wat (West African Stew/Curry) recipe from Food.com.
Provided by sofie-a-toast
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1) Cook the onions over medium heat for a few minutes in a dry (no oil) pot or Dutch Oven, large enough to eventually hold all of the ingredients. Stir constantly to prevent them from browning or burning; reduce heat or remove the pot from the heat if necessary.
- 2) Add the butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, cayenne pepper and paprika,and tomato. Stir and simmer for a few minutes. The onions should be soft, tender, and translucent, but not browned.
- 3) Add the stock and dry red wine. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat. Take a few tablespoons of broth out of the pot and mix it in a small bowl with the cornstarch until lumps are gone. Stir into the pot.
- 4) Add the tofu pieces, making sure to cover them with the sauce. Cover and simmer for 20 minutes.
- 5) After the tofu has gotten warmed, add salt and pepper to taste. Then gently add the hard-boiled eggs and ladle sauce over them.
- 6) Serve hot. The only traditional way to serve doro wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain teff flour. Doro wat is also very good with Couscous, Rice, or Middle-Eastern or Indian style flat bread.
Nutrition Facts : Calories 209.8, Fat 13.1, SaturatedFat 6.4, Cholesterol 22.9, Sodium 187.2, Carbohydrate 11.2, Fiber 2.5, Sugar 3.6, Protein 9.6
DORO WAT (ETHIOPIAN CHICKEN STEW)
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
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
DORO WAT
Ethiopian chicken stew.
Provided by Tonyell Dasia Clyburn
Categories World Cuisine Recipes African
Time 1h50m
Yield 8
Number Of Ingredients 13
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
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