Ethiopian Doro Wat

Doro Wat is a traditional Ethiopian dish, often served on special occasions like Christmas. This chicken stew, simmered in a spicy and creamy berbere ( Ethiopian spice blend) and onion sauce, is rich in flavor and color. Doro Wat is usually accompanied by injera , a gluten-free fermented pancake made from teff, which allows you to savor every bite of this spicy and comforting dish. This gluten-free Doro Wat is perfect for a festive and authentic meal that will take your guests on a journey to Ethiopia.

Preparation time 15 mins

Cooking time 65 mins

Rest time 30 mins

Total time 1 hr 50 mins

Cooking method: traditional

Difficulty: intermediary

Servings: 4

Ingredients

1 kg of chicken pieces (thigh, drumstick or breast)
4 onions, finely chopped
3 cloves of garlic, chopped
1 piece of fresh ginger (about 2 cm)
2 tbsp berbere (Ethiopian spice blend)
1 tbsp sweet paprika
60 ml vegetable oil or clarified butter (niter kibbeh for the Ethiopian version)
1 Tbsp lemon juice
500 ml water or chicken broth
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 marinate for about 30 minutes while you prepare the other ingredients.
2
Brown the onions: In a large saucepan or casserole dish, heat the oil or clarified butter over medium heat. Add the chopped onions and cook slowly, stirring often, until nicely browned and caramelized, about 15 to 20 minutes.
3
Add the spices and garlic: Add the chopped garlic, grated ginger, berbere, and paprika to the caramelized onions. Brown everything for a few minutes, until the spices release their aromas.
4
Cook the chicken: Add the marinated chicken pieces to the pan. Mix well to coat the chicken in 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 want to add hard-boiled eggs (a traditional ingredient in Doro Wat), place them in the sauce at the end of cooking so they absorb the flavors of the stew.
6
Adjust seasoning: Taste and adjust salt if necessary. The sauce should be thick and well reduced to coat the chicken in a creamy way.
7
Serve: Serve Doro Wat hot, accompanied by gluten-free injera or rice for a complete meal. Enjoy using the injera to dip in the spicy and flavorful sauce.

Keywords: Ethiopian gluten-free recipe, Ethiopian Doro cat,

Read it online: https://glutenevasion.fr/recette/doro-wat-ethiopien/