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Now In: Recipes → All Countries → Entree → Doro Wat

Doro Wat
This spicy chicken stew is a typical Ethiopian dish, flavored with lime juice, wine, garlic, and ginger, plus hard-boiled eggs. Serve with injera, a spongy Ethiopian flat bread. Preparation time does not include 1-hour marinating time.
 
Base SKU: 558
Cuisine: Ethiopian
Prep Time: 20 Minutes
Cooking Time: 50 Minutes
Yield: 4 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Frying chicken, cut into 8 serving pieces
2 tablespoon(s) Nitter Kibbeh (Spiced butter) (see recipe)
3 cup(s) Red onions, thinly sliced
2 tablespoon(s) Berbere (see recipe)
1/2 cup(s) Dry red wine
2 clove(s) Garlic, crushed
1/2 teaspoon(s) Ginger, grated
1/2 cup(s) Water
4 Eggs, hard boiled, whole

Instructions:
1. Marinate chicken in lime juice for 1 hour.
2. Saut; onions in 1 tablespoon spiced butter in a heavy saucepan. Cover the pot and cook over low heat until very tender, but not browned. Stir occasionally.
3. Add remaining butter to the pot, if necessary, along with the berbere, wine, garlic, cayenne, and ginger. Add water and mix well.
4. Bring to a simmer and add the chicken pieces. Cover and cook for about 40 minutes, or until the chicken is tender, adding more water if necessary.
5. Add eggs and heat through. Adjust seasoning to taste.
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