Doro Wat (Ethiopian Stew)
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | lbs |
chicken
|
*
|
| 9 | ounces |
tomato paste
|
|
| 3 | sticks |
butter
|
|
| 10 | Hard |
egg, hard-boiled
slightly scored |
* |
| 3 | pounds |
onions
fine chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
black pepper
ground |
|
| 3 | tablespoon |
berbere
heaping |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken
|
*
|
||
| 260.1 | ml/g |
tomato paste
|
|
| 339 | g |
butter
|
|
| 1E+1 | Hard |
egg, hard-boiled
slightly scored |
* |
| 1.4 | kg |
onions
fine chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
black pepper
ground |
|
| 45 | ml |
berbere
heaping |
* |
Directions
Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.
In a large stew pot, melt the butter, then sauté the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.
Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender.
The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled. Serve with injera.
