Spicy Ethiopian Chicken Stew – Doro Wat
This is a delicious and fiery meal to prepare on those cold evenings in the wintertime, or anytime a significant degree of internal heat is needed. We like it best served with steamed rice and a sweet root vegetable such as carrots cooked and coated with butter and nutmeg.
Ingredients
- 6 Chicken Thighs
- Juice of 1 Lemon
- Salt
- 3 tbsp Olive Oil
- 3 tbsp Butter
- 4 large Onions, sliced thinly
- 1-2 tbsp Ethiopian Berbere (depending on desired heat level)
- 1 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 1 tbsp Honey
- 1 cup White Wine
- 1 cup Chicken Stock or Water
- Salt to taste
- 4 Hard-Boiled Eggs, peeled and quartered
Instructions
- In a bowl, mix chicken pieces with the lemon juice and some salt. Let sit for 30 minutes outside the fridge.6 Chicken Thighs, Juice of 1 Lemon, Salt
- While the chicken is marinating, begin sautéing the onions in oil and butter in a large Dutch oven over medium heat until caramelized, about 30 minutes.3 tbsp Olive Oil, 3 tbsp Butter, 4 large Onions,
- Stir in the Ethiopian Berbere and salt, cook 2 minutes.1-2 tbsp Ethiopian Berbere, Salt
- Add the ginger and garlic, cook 1 minute.1 tbsp Ginger,, 1 tbsp Garlic,
- Add Chicken and cook on each side for a few minutes. Remove chicken from pot and keep warm.
- Add wine and honey to deglaze pot. Bring to boil.1 tbsp Honey, 1 cup White Wine
- Add stock and return chicken to pot.1 cup Chicken Stock or Water
- Bring to a boil. Adjust salt, cover and simmer until chicken is tender (1 hour or more).Salt to taste
- Serve with quartered boiled eggs alongside injera or rice.4 Hard-Boiled Eggs,
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