Doro Wat

Ethiopian Doro Wat is a traditional, richly spiced chicken stew, renowned for its deep flavors and vibrant colors. This dish, often enjoyed during special occasions, is a delightful combination of tender chicken infused with the captivating heat of berbere seasoning and the sweetness of caramelized onions. Perfectly accompanied by Injera, the sourdough flatbread, this dish offers an authentic taste of Ethiopian culinary heritage.

Ingredients

🧅 3 large red onions finely diced
🛢️ Approximately 1/4 - 1/2 cup neutral cooking oil
🫚 1 small knob of ginger peeled and mashed
🧄 1 handful of garlic cloves mashed
🌶️ 1 bag The Spice Hut Organic Berbere Ethiopian Seasoning
🧂 1/2 tsp - 1 tsp salt
🍗 6 chicken drumsticks dark meat, washed, skinned, and scored
💧 4-6 cups water
🥚 3-4 hard-boiled eggs pierced

Instructions

1- Caramelize the Onions:

• Finely dice three large red onions.
• In a large pan, combine the diced onions and a generous amount of oil, cooking over medium heat.
• Stir occasionally for approximately one hour until the onions are deeply caramelized and sticky, reducing significantly in volume.

2- Prepare the Ginger-Garlic Paste:

• While the onions cook, peel the ginger knob and garlic cloves.
• Use a mortar and pestle to mash them into a smooth paste.

3- Combine Ingredients:

• Add the ginger-garlic paste to the caramelized onions, stirring well.
• Introduce the entire bag of The Spice Hut Organic Berbere Ethiopian Seasoning into the mixture, stirring to toast the spices.
• Season with a hefty pinch of salt.

4- Cook the Chicken:

• Add the skinned and scored chicken drumsticks to the pan, mixing them thoroughly with the spiced onion mixture.
• Cover the chicken with water, ensuring it is fully submerged.
• Transfer the mixture to a Dutch oven, if not already using one, and bring it to a simmer.
• Reduce the heat, cover, and let it cook for 45 minutes.

5- Add Eggs:

• Pierce the hard-boiled eggs with a knife and add them to the Doro Wat stew, letting them heat through.

Prep Time: Approximately 20 minutes
Cook Time: Approximately 1 hour 45 minutes
Total Time: Approximately 2 hours 5 minutes
Servings: 6
Equipment:

• Cutting Board Wooden
• Chef's Knife
• Large Non-stick Frying Pan with one long and one helper handle
• Mortar and Pestle
• Spoon for peeling ginger
• Dutch Oven Red, enameled cast iron
• Wooden Slotted Spatula/Spoon

Cooking Tips:

• Use a spoon for easily peeling ginger.
• Allow ample time for onion caramelization to build deep flavor.
• Score the chicken for better absorption of flavors.
• Adjust water levels based on desired stew thickness.

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Ethiopian Doro Wat