DORO WAT (ETHIOPIAN SPICED CHICKEN)
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Facts : Calories 647 kcal, Carbohydrate 11 g, Protein 43 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 376 mg, Sodium 885 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ETHIOPIAN DORO WAT
Steps:
- Gather the ingredients.
- Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
- Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
- Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
- Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
- Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.
Nutrition Facts : Calories 616 kcal, Carbohydrate 20 g, Cholesterol 382 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 692 mg, Sugar 8 g, Fat 41 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
DORO WETT
Common spellings of this delicious stew include doro wett, doro wat and doro wot.
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in 12 pieces and wash it with cold water. Put it in a medium bowl with cold water to cover, the lime juice and 2 tablespoons salt and set it aside to soak.
- In a medium pot over medium-low heat, sauté the chopped onion with 1/4 cup of the clarified butter until golden brown and starting to stick to the pot, 15 to 20 minutes. Add the minced garlic and ginger and keep on cooking, stirring, for 10 minutes more. Add the berbere and 1 1/3 cups water and continue cooking for 15 minutes at medium heat.
- Deglaze the pot with the red wine and continue cooking for another 10 to 15 minutes.
- Rinse the chicken and pat dry. Cut 2 to 3 slits in each chicken piece with a knife, making sure you do not cut all the way through, add them to the sauce and stir gently until coated with the sauce. Let the chicken cook for about 30 minutes.
- Add the remaining 1/2 cup clarified butter and cook for 15 minutes. Add 2 2/3 cups water and let it simmer until the chicken pieces are tender, another 30 to 45 minutes. Season with salt and pepper and remove from the heat.
- Peel the hard-boiled eggs, poke with a fork and add them to the doro wett for about 5 minutes.
- Serve with injera and ayib.
- Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
- In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
- On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
- Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
- The cooked injera can be kept in the freezer for about 6 months.
DORO WAT: ETHIOPIAN CHICKEN DISH
I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 1h37m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g
DORO WAT
Ethiopian chicken stew.
Provided by Tonyell Dasia Clyburn
Categories World Cuisine Recipes African
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 8.7 g, Cholesterol 283.7 mg, Fat 41.4 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 13.3 g, Sodium 151.7 mg, Sugar 3.3 g
CHICKEN STEW (DORO WETT)
Provided by Marcus Samuelsson
Categories Soup/Stew Chicken Stew Ramadan Dinner Clove Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
- Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
- Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
DORO WE'T (ETHIOPIAN CHICKEN STEW)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.
- Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.
- Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.
ETHIOPIAN DORO WAT (CHICKEN STEW)
From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.
Provided by Brenda.
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
- In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- Add berbere and saute the mixture over low heat until it browns.
- Add chicken stock and lime juice, simmer 3-4 minutes.
- Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
Nutrition Facts : Calories 508, Fat 38.2, SaturatedFat 11.2, Cholesterol 243.2, Sodium 263, Carbohydrate 8.2, Fiber 0.9, Sugar 3.5, Protein 31.6
More about "chicken stew doro wett food"
CHICKEN STEW (DORO WETT) - EASY CHICKEN RECIPES
From delish.com
Servings 6Estimated Reading Time 2 minsCategory Dinner Party, Easy Chicken, Dinner, Main DishTotal Time 1 hr 30 mins
- Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat.
- Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and Berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
- Add 2 cups of the chicken stock and the chicken legs and thighs, bring to a simmer, and simmer for 15 minutes.
ETHIOPIAN CHICKEN STEW (DORO WAT) : RECIPES - COOKING …
From cookingchanneltv.com
5/5 (1)Category Main-DishCuisine AfricanTotal Time 3 hrs 30 mins
ETHIOPIAN CHICKEN DORO WAT RECIPE - FOOD REPUBLIC
From foodrepublic.com
HOMESTYLE STEW RECIPE: DORO WE’T AND SPICED BUTTER
From thekitchn.com
HOW TO MAKE DORO WOT (ETHIOPIAN CHICKEN STEW) - LINSFOOD
From linsfood.com
DORO WAT - ETHIOPIAN CHICKEN STEW - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
DORO WETT - STEWED BERBéRé CHICKEN - RECIPE | SPICE …
From spicetrekkers.com
ETHIOPIAN RED CHICKEN STEW (DORO WAT) RECIPE - FOOD
From sbs.com.au
DORO WAT - ETHIOPIAN CHICKEN STEW - IMMACULATE BITES
From africanbites.com
INSTANT POT DORO WAT | SIMPLE ETHIOPIAN CHICKEN STEW
From twosleevers.com
WATCH HOW TO MAKE ETHIOPIAN DORO WETT, PART 2 - EPICURIOUS
From epicurious.com
CHICKEN STEW (DORO WETT): SOUP #4 - KYLENE ALMEIDA
From kylenealmeida.com
DORO WAT RECIPE: HOW TO MAKE ETHIOPIAN CHICKEN STEW
From masterclass.com
FOODCOMBO
SIMPLE RECIPES DORO WAT RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
@@NUUQ1 - EAT YOUR WORLD
From eatyourworld.com
EASY DORO WAT, ETHIOPIAN SPICY CHICKEN RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
CHICKEN STEW (_DORO WETT_) RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN STEW (DORO WETT) | RECIPE | EASY CHICKEN DINNER RECIPES, …
From pinterest.com
CHICKEN STEW/ DORO WETT: ETHIOPIA CHICKEN STEW OR DORO WETT …
From pinterest.ca
DORO WAT RECIPE | ETHIOPIAN CHICKEN STEW - THE CURRY GUY
From greatcurryrecipes.net
DORO WAT - ETHIOPIAN CHICKEN CURRY - GLEBE KITCHEN
From glebekitchen.com
FLAVORFUL AND EASY ETHIOPIAN DORO WET RECIPE: MADE ONLY FROM …
From enathood.com
MARCUS SAMUELSSON’S ETHIOPIAN DORO WETT RECIPE
From explorepartsunknown.com
DORO WOT (ETHIOPIAN SPICY CHICKEN STEW) - CHIPA BY THE DOZEN
From chipabythedozen.com
ETHIOPIAN CHICKEN DORO WAT RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CHICKEN STEW/ DORO WETT: ETHIOPIA CHICKEN STEW OR DORO WETT …
From pinterest.com
FAQ: HOW TO MAKE DORO WET IN ETHIOPIA? - ETHIOPIA BLOG
From ethiousatour.com
CHICKEN DRUMSTICKS STEW - (DORO WET ) - ETHIOPIAN FOOD - YOUTUBE
From youtube.com
DORO WETT RECIPE | COOKING CHANNEL
From cookingchanneltv.com
DORO W’ET- SPICY ETHIOPIAN CHICKEN STEW - GIRL COOKS WORLD
From girlcooksworld.com
SPICY ETHIOPIAN CHICKEN STEW (DORO WOT) | SAVEUR
From saveur.com
CHICKEN STEW (DORO WETT) - GLUTEN FREE RECIPES
From fooddiez.com
DORO WET, A TRADITIONAL ETHIOPIAN STEW, ON D IS FOR DINNER - CBC
From cbc.ca
DORO WAT RECIPE IN ENGLISH - ETHIOPIAN COOKING SPICY CHICKEN …
From youtube.com
DORO WAT (ETHIOPIAN CHICKEN STEW) RECIPE - FOOD NEWS
From foodnewsnews.com
DORO W'ET- SPICY ETHIOPIAN CHICKEN STEW | GIRL COOKS WORLD
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love