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doro w'et

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For doro w'et

  • 1 3-lb
    chicken, cut into small pieces
  • 3 Tbsp
    freshly squeezed lemon juice
  • 1 lg
    onion, chopped
  • 2 clove
    garlic, peeled and chopped
  • 2 Tbsp
  • 1/4 c
    berbere (see recipe - )
  • 2 Tbsp
  • 2 tsp
    ground ginger
  • 1 tsp
    freshly ground black pepper
  • 1/4 tsp
    ground cardamom
  • 1/4 tsp
    ground nutmeg
  • 2 c
  • 4
    hard boiled eeggs, left whole

How To Make doro w'et

  • 1
    Remove 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.
  • 2
    Sauté the onion and the garlic in the butter until browned. Add the Berbere, paprika, and remaining spices, and sauté for 2 to 3 minutes.
  • 3
    Add 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.
  • 4
    Using a fork, poke holes all over the eggs, then add them to the stew. Cover again and simmer for an additional 15 minutes.

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