Doro Wat

Today we are taking a trip to Africa where you can taste the spicy Ethiopian stew Doro Wat.  I am going to warn you now that this recipe does take a while to make….But it is sooo worth it! There are a few Ethiopian ingredients that are key to making this dish: berbere (spice mixture) and niter kibbeh (a seasoned clarified butter).  Doro wat is eaten with injera which is a spongy, flat bread made from teff. You can find these ingredients at an Ethiopian Grocery, and if you happen to live in the Washington, DC area, we recommend Enat Ethiopia Grocery.     

(Lunchbox: black+blum Lunch Pot)

Doro Wat

Serves 4

1 ½ pounds skinless chicken thighs

Juice from 1 lemon

1 teaspoon salt

16 ounces onion, finely chopped

3 cloves garlic, crushed

2 teaspoons crushed ginger

3 tablespoons Niter Kibbeh (butter or ghee)

¼ tsp ground fenugreek

½ teaspoon cardamom

1/8 teaspoon nutmeg

2 tablespoons paprika

4 tablespoons berbere (use 2 tablespoons berbere for a less spicy sauce)

¾ cup water

¼ cup red wine

1 teaspoon cayenne pepper, optional ( add cayenne pepper if you like very spicy food)

Salt and pepper to taste

4 hard boiled eggs

In a large bowl add the chicken thighs, lemon juice and salt and set aside to marinate for about 30 minutes.

Place the onions, with no fat, in a large heavy pot and cook on medium high heat for about 5 minutes.  Lower the heat to medium low and cook the onions for about 45 minutes or until golden brown. Stir the onions frequently; do not let the onions burn. Add the garlic and ginger and cook for about 2 minutes.

Stir in the Niter Kibbeh , fenugreek, cardamom and nutmeg, paprika and berbere and cook for about 1 minute. Add the water and wine. Increase the heat to medium and stir in the chicken. Add the cayenne pepper, if using. Season with salt and pepper. Cover and cook chicken for about 45 minutes or until cooked, stirring often so as to prevent it from sticking. Add a little water, if needed.

Peel the eggs, and make 4 shallow slits. Add the eggs to the sauces in the last 10 minutes of cooking. Stir the eggs gently in the sauce.

Serve with injera, or rice.