doro w'et
The most well known of the national dishes of Ethiopia is doro w'et, or chicken stew. It is traditionally served over injera, a sourdough bread. From A World of Curries by Dave DeWitt and Arthur Pais.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 3-lb - chicken, cut into small pieces
- 3 tablespoons freshly squeezed lemon juice
- 1 large onion, chopped
- 2 cloves garlic, peeled and chopped
- 2 tablespoons butter
- 1/4 cup berbere (see recipe - https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/barbere.html )
- 2 tablespoons paprika
- 2 teaspoons ground ginger
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 2 cups water
- 4 - hard boiled eeggs, left whole
How To Make doro w'et
-
Step 1Remove the skin from the chicken and score the meat so that the sauce will penetrate it. Rub the chicken with the lemon juice and let it marinate, covered, for 30 minutes at room temperature.
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Step 2Sauté the onion and the garlic in the butter until browned. Add the Berbere, paprika, and remaining spices, and sauté for 2 to 3 minutes.
-
Step 3Add the chicken with its marinade to the pan and toss to coat. Stir in enough of the 2 cups water to form a thick sauce. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes or until the meat starts to fall off the bone.
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Step 4Using a fork, poke holes all over the eggs, then add them to the stew. Cover again and simmer for an additional 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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