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Ethiopian Doro Wat (spicy chicken stew)
From Victoria Roots and Gaëlle Smith of Humanity and Inclusion, UK

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Ethiopia.

Wat is another spelling variation to Wott as discussed in a few other Ethiopian recipes.

Ingredients
  • 1kg chicken thigh
  • 3 tbsp unsalted butter
  • 2 chopped red onions
  • 3 cloves garlic, crushed
  • ¼ cup berbere spice ((signature Ethiopian spice) – combination or dried chilli, coriander, ginger, garlic, besobela, rue, radhuni, fenureek, korarima and nigella), some add curry powder, white pepper and cumin too.
  • 3-6 hard boiled eggs
  • chicken stock
  • Ground black pepper
  • 1 cup shiro powder (ground chickpeas, available in Ethiopian markets or online)
  • 2 tablespoons vegetable oil or niter kibbeh (clarified butter)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 4 cups water or vegetable broth
  • Salt to taste
  • Fresh cilantro for garnish (optional)
Preparation Time

20 minutes

Cooking Time

1 hour and 30 minutes

Servings: 4

Instructions
  1. Slice and cook onion on a low heat until brown, add garlic, olive oil and butter to caramelise – should take about 30 minutes.
  1. Add berbere spice, chicken stock and salt, then stir. Add water to loosen and immerse chicken thighs in it. Cover and cook on a low heat for 45 minutes.
  1. Cut hard boiled eggs into ¼ inch incisions and add to sauce for 15 minutes.
  1. Once chicken is tender and eggs browned, sit for a couple of minutes then serve with flatbread.
Notes

Traditionally eaten with injera flatbread, which is a fermented, spongy, pancake-like flatbread that’s a staple in Ethiopian cuisine.

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