Doro Wat (Chicken Stewed in Red Pepper Paste) Recipe 🍗
Overview:
Doro Wat, a traditional Ethiopian dish, is a flavorful chicken stew infused with a rich blend of spices and red pepper paste. This hearty and aromatic dish is perfect for a cozy family dinner or for sharing with friends. Follow this easy recipe to recreate the authentic taste of Ethiopian cuisine in your own kitchen!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 – 2 1/2 | Chicken pieces |
| 2 | Fresh lemon juice |
| 2 | Onions |
| 2 | Garlic cloves |
| 1/4 cup | Niter Kibbeh (Spiced clarified butter) |
| 3 | Gingerroot slices |
| 1 | Hard-boiled egg (optional) |
| 1/4 cup | Dry red wine |
| 1/4 cup | Water |
| 1/4 tsp | Ground fenugreek |
| 1/4 tsp | Ground cardamom |
| 1/4 tsp | Ground nutmeg |
| 1/8 tsp | Berbere (Ethiopian spice blend) |
| 1/4 tsp | Paprika |
| 4 | Black pepper grains |
| To taste | Salt |
Instructions:
- Preparation:
- Rinse and dry the chicken pieces thoroughly.
- Rub the chicken pieces with fresh lemon juice and sprinkle with salt. Allow them to marinate at room temperature for 30 minutes.
- Cooking:
- In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes until softened, being careful not to let them brown or burn.
- Stir in the niter kibbeh (spiced clarified butter), followed by the minced garlic and gingerroot slices. Mix well.
- Add the ground fenugreek, ground cardamom, and ground nutmeg to the pot. Stir the spices into the onion mixture until fragrant.
- Incorporate the berbere (Ethiopian spice blend) and paprika into the pot, and sauté for an additional 3-4 minutes to release their flavors.
- Pour in the dry red wine and water, stirring to combine. Bring the mixture to a boil over medium heat.
- Cook the sauce briskly, uncovered, for about 5 minutes to allow the flavors to meld and the alcohol to evaporate.
- Adding Chicken and Eggs:
- Pat the marinated chicken pieces dry with paper towels, then carefully place them into the simmering sauce, ensuring they are coated on all sides with the aromatic mixture.
- Reduce the heat to low, cover the pot, and allow the chicken to simmer gently in the sauce for 15 minutes.
- While the chicken is cooking, use the tines of a fork to pierce the hard-boiled egg all over its surface, approximately 1/4 inch deep.
- After 15 minutes, add the hard-boiled egg to the pot, gently turning them in the sauce to coat. Cover the pot again and continue to cook for an additional 15 minutes.
- Final Touches:
- Once the chicken and eggs are fully cooked, adjust the seasoning of the doro wat with salt and freshly ground black pepper to taste.
- Serve the Doro Wat hot, accompanied by traditional Ethiopian injera (flatbread) or steamed rice, allowing everyone to savor the vibrant flavors of this classic African dish!
Nutritional Information (per serving):
- Calories: 243.2
- Fat: 15.1g
- Saturated Fat: 4.4g
- Cholesterol: 181mg
- Sodium: 873.1mg
- Carbohydrates: 5.3g
- Fiber: 1g
- Sugar: 2.1g
- Protein: 18.9g
Recipe Notes:
- Doro Wat is traditionally served with injera, a sourdough flatbread. However, it can also be enjoyed with rice or crusty bread.
- Adjust the level of spiciness by varying the amount of berbere according to your preference.
- For a richer flavor, you can marinate the chicken in the lemon juice and salt overnight in the refrigerator.
- Leftover Doro Wat can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to customize the recipe by adding vegetables like carrots or potatoes for extra texture and flavor. Simply add them to the pot along with the chicken and adjust the cooking time accordingly.
