doro w'et
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For doro w'et
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1 3-lbchicken, cut into small pieces
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3 Tbspfreshly squeezed lemon juice
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1 lgonion, chopped
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2 clovegarlic, peeled and chopped
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2 Tbspbutter
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1/4 cberbere (see recipe - https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/barbere.html )
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2 Tbsppaprika
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2 tspground ginger
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1 tspfreshly ground black pepper
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1/4 tspground cardamom
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1/4 tspground nutmeg
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2 cwater
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4hard boiled eeggs, left whole
How To Make doro w'et
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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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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.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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