Ethiopian Doro Wat recipe - ingredients, nutrition and when to eat it
Ethiopian doro wat is a spicy stew of chicken and boiled eggs slowly simmered in a berbere spice sauce.
Ethiopian doro wat is a spicy stew of chicken and boiled eggs slowly simmered in a berbere spice sauce. The sweetness of the onions and the richness of the butter come together beautifully, making it a hearty lunch or dinner served with injera or rice.
World cuisine · 50 minutes to cook
Tips: Fry the onions thoroughly to give the stew natural sweetness and depth of flavor.
Tips: Berbere blends vary in heat, so start with a little less and adjust the seasoning at the end.
Tips: Injera is best enjoyed by tearing off small pieces with your hands and using them to scoop up the stew.
Tips: Cut the chicken into bite-size pieces so it doesn’t take too long to cook.
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Ingredients (1 serving)
- Boneless chicken thigh — 160 g
- Egg — 1 pc
- Onion — 0.5 pc
- Injera — 1 sheet
- Butter — 1 tsp
- Tomato — 0.5 pc
- Garlic — 2 pc
- Ginger — 1 tsp
- Berbere spice — 1 Tbsp
- Korean chili flakes — 1 tsp
- Paprika — 1 tsp
- Ground cumin — 0.5 tsp
- Garam masala — 0.5 tsp
- Salt — 0.5 tsp
- Water — 180 ml