Doro Wat (Ethiopian Chicken Stew)

If you love spicy stews then this peppery Ethiopian chicken stew, known as doro wat, will be a real hit. It's a bit similar to a curry and delicious with rice or flatbreads. It's a great recipe for prepping in advance and batch cooking too.

Course chicken, Main Course

Cuisine Ethiopian

Prep Time 30

Cook Time 30

Marinating time 1

Total Time 2

Servings

Calories 323kcal

Author Corina Blum

Ingredients

500 g chicken
½ teaspoon salt
½ teaspoon black pepper
1 lemon
1 tablespoon oil
3 onions
5 garlic cloves
1 tablespoon ginger
2 tablespoon tomato puree
1 tablespoon berbere spice blend
400 ml chicken stock
4 eggs

Instructions

Put the chicken in a bowl with the lemon juice, salt and pepper. Put in the fridge to marinate for about an hour
Heat a little oil in a saucepan. Add the onions and cook slowly for about 10 minutes.
Add the garlic and ginger and cook for a minute then add the berbere spice mix. Add a drop if water if the pan is too dry. Cook for a minute then add the chicken.
Add the tomato puree and the stock. Bring to a boil then lower the heat and simmer for 20 minutes.
Boil the eggs for about 10 minutes until hard boiled. When they are cooked, plunge them into cold water so they cool enough so you can remove the shells.
Return the eggs to the pan so they can simmer with the chicken and absorb the flavours for about 10 minutes.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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