Ethiopia • Africa • medium • 60 mins
Ethiopia Doro Wat
Description
Doro Wat is a spicy chicken stew that is a cornerstone of Ethiopian cuisine. It is often served during special occasions and is known for its rich flavors and the use of berbere spice, reflecting the country’s culinary heritage.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 large onions, finely chopped
- 1/4 cup vegetable oil
- 2 tablespoons berbere spice
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup chicken broth
- 1/4 cup lemon juice
- 4 hard-boiled eggs
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are golden brown, about 10-15 minutes.
- Stir in the garlic and ginger, cooking for an additional 2 minutes.
- Add the berbere spice and cook for another 2 minutes to release its aroma.
- Add the chicken pieces to the pot, stirring to coat them in the spice mixture. Cook for about 5 minutes until the chicken is browned.
- Pour in the chicken broth and lemon juice, then season with salt. Bring to a simmer and cover the pot.
- Reduce the heat to low and let it cook for about 30-40 minutes, or until the chicken is tender.
- Add the hard-boiled eggs to the stew during the last 10 minutes of cooking.
- Serve hot, garnished with fresh cilantro, traditionally accompanied by injera.
Nutritional Information
Calories: 450 per serving
Servings: 6
Dietary: dairy-free, gluten-free
Health Benefits
Doro Wat is rich in protein from the chicken, supporting muscle health and repair. The inclusion of onions and garlic provides antioxidants and may contribute to heart health, while berbere spice offers anti-inflammatory properties due to its blend of spices like paprika and fenugreek. Additionally, the dish is dairy-free and gluten-free, making it suitable for various dietary needs, and it reflects Ethiopian culinary traditions that emphasize communal eating and the use of wholesome, natural ingredients.
Cultural Significance
Doro Wat is often served during major Ethiopian holidays and celebrations, such as Easter and Christmas, symbolizing communal sharing and hospitality. It is a dish that showcases the rich flavors and spices that are integral to Ethiopian culture.
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