Doro Wat is a traditional Ethiopian dish, often served on special occasions like Christmas. This chicken stew, simmered in a rich and flavorful sauce made with berbere (an Ethiopian spice blend) and onions, is bursting with taste and color. Doro Wat is typically served with injera , a gluten-free fermented flatbread made from teff, allowing you to savor every bite of this comforting and flavorful dish. This gluten-free Doro Wat is perfect for a festive and authentic meal that will transport your guests to Ethiopia.

Ethiopian Doro Wat

Ethiopia

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Preparation time 15 mins Cooking time 65 minutes Rest time 30 mins Total time 1 hr 50 mins

Difficulty: Intermediate Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• 1 kg of chicken pieces (thigh, drumstick or breast)

• 4 finely chopped onions

• 3 cloves of garlic, chopped

• 1 piece of fresh ginger (approximately 2 cm)

• 2 tablespoons of Berbere (Ethiopian spice mix)

• 1 tbsp sweet paprika

• 60 ml of vegetable oil or clarified butter (niter kibbeh for the Ethiopian version)

• 1 Tbsp lemon juice

• 500 ml of water or chicken stock (gluten-free stock)

• 4 hard-boiled eggs, peeled (optional)

• Salt, to taste

Preparation

1. Prepare the marinade: In a bowl, mix the lemon juice with a little salt. Add the chicken pieces and let them marinate for about 30 minutes while you prepare the other ingredients.
2. Sauté the onions: In a large saucepan or casserole dish, heat the oil or clarified butter over medium heat. Add the chopped onions and sauté them slowly, stirring often, until they are well browned and caramelized, about 15 to 20 minutes.
3. Add the spices and garlic: Stir the chopped garlic, grated ginger, berbere, and paprika into the caramelized onions. Sauté for a few minutes, until the spices release their aromas.
4. To cook the chicken: Add the marinated chicken pieces to the pot. Stir well to coat the chicken with the spicy sauce. Add the water or stock, cover, and simmer over low heat for about 45 minutes, until the chicken is cooked through and tender.
5. Add the hard-boiled eggs: If you wish to add hard-boiled eggs (a traditional ingredient in Doro Wat), place them in the sauce at the end of cooking so that they absorb the flavors of the stew.
6. Adjust the seasoning: Taste and adjust the salt if necessary. The sauce should be thick and well reduced to coat the chicken smoothly.
7. Serving suggestion: Serve the Doro Wat hot, accompanied by gluten-free injera or rice for a complete meal. Enjoy it by using the injera to dip into the spicy and flavorful sauce.

Keywords: Ethiopian gluten-free recipe, Ethiopian Doro cat

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