Doro Wet (ዶሮ ወጥ)
Ingredients:
1.5 kg (3.3 lbs.) chicken pieces, cut into serving pieces
2 large onions, finely chopped
4 cloves garlic, minced
1 tbsp. ginger, grated
2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or regular butter
2 tbsps. berbere spice (Ethiopian spice blend)
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Salt, to taste
2 cups chicken broth
2 tbsps. tomato paste
Hard-boiled eggs, for garnish
Chopped fresh cilantro, for garnish
2 large onions, finely chopped
4 cloves garlic, minced
1 tbsp. ginger, grated
2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or regular butter
2 tbsps. berbere spice (Ethiopian spice blend)
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Salt, to taste
2 cups chicken broth
2 tbsps. tomato paste
Hard-boiled eggs, for garnish
Chopped fresh cilantro, for garnish
Type:
Directions
1. In a large pot or Dutch oven, melt the niter kibbeh or butter over
medium heat.
2. Add the chopped onions and sauté until they become golden brown, about 10 minutes.
3. Add the minced garlic and grated ginger to the pot.
4. Stir and cook for an additional 2 minutes.
5. In a small bowl, combine the berbere spice, paprika, cardamom, cumin, cinnamon, and salt.
6. Mix well.
7. Add the spice mixture to the pot and stir to coat the onions, garlic, and ginger.
8. Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
9. In a separate bowl, mix the chicken broth and tomato paste until well combined.
10. Pour this mixture into the pot.
11. Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
12. Taste and adjust the seasoning with salt, if needed.
13. Remove the lid and continue cooking for an additional 15-20 minutes to thicken the sauce slightly.
14. Garnish the Doro Wat with hard-boiled eggs and chopped fresh cilantro.
15. Serve the Doro Wat hot with injera.
2. Add the chopped onions and sauté until they become golden brown, about 10 minutes.
3. Add the minced garlic and grated ginger to the pot.
4. Stir and cook for an additional 2 minutes.
5. In a small bowl, combine the berbere spice, paprika, cardamom, cumin, cinnamon, and salt.
6. Mix well.
7. Add the spice mixture to the pot and stir to coat the onions, garlic, and ginger.
8. Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
9. In a separate bowl, mix the chicken broth and tomato paste until well combined.
10. Pour this mixture into the pot.
11. Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
12. Taste and adjust the seasoning with salt, if needed.
13. Remove the lid and continue cooking for an additional 15-20 minutes to thicken the sauce slightly.
14. Garnish the Doro Wat with hard-boiled eggs and chopped fresh cilantro.
15. Serve the Doro Wat hot with injera.