Doro Wat
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4 people
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Course
Main Course
Doro Wat
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Doro wat is a traditional Ethiopian dish consisting of chicken, liver and gizzard and spiced with a blend of spices called berbéré.
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Ingredients
For the doro wat
- 4 chicken thighs
- 2 liver
- 2 gizzard
- 3 scallions , chopped
- 3 shallot minced
- 5 cloves garlic , crushed
- 4 egg hard-boiled
- 1 (1-inch) piece ginger , freshly grated
- 2 tablespoons berbere (recipe below)
- 2 tomato peeled, seeded and diced
- 1 (4-oz) can tomato paste
- 4 tablespoons vegetable oil
- salt
- black pepper
- ¼ cup t'edj (Ethiopian mead)
- 1 lemon
- ½ cup water
For the berbere
- 1 onion , chopped
- 2 cloves garlic , crushed
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon paprika
- 1½ tablespoon chili powder
- 1 teaspoon ground ginger
- 8 cardamom seeds
- ½ teaspoon white pepper
- 2 cloves
- ½ teaspoon fenugreek powder
- ½ teaspoon coriander powder
- ¼ teaspoon nutmeg grated
- 1 pinch cinnamon
- 1 pinch allspice
Instructions
Doro wat
- Broil livers and gizzards. Cut into 4 pieces and set aside.
- In a large bowl, add the chicken pieces.
- Add the water, 1 small handful of salt, lemon juice, and the skin of the lemon. Mix well, set aside 20 minutes and rinse quickly.
- In a large pot, brown the chicken in the oil for about 5 minutes over medium heat.
- Add the onions and shallots.
- Cover and sauté 10 minutes, stirring regularly.
- Add the tomatoes and tomato paste.
- Cover and simmer for 20 minutes.
- Add the ginger, garlic, berbere, and mead.
- Add salt and pepper.
- Cover and simmer for 15 minutes.
- Add livers and gizzards and simmer for another 15 minutes over low heat.
- Peel the boiled eggs and poke 3 small holes on each side.
- Dip the eggs in the sauce so that it penetrates through the holes.
- Simmer for another 10 minutes.
Berbere
- In a skillet, toast the cardamom, coriander, ginger, fenugreek, nutmeg, cloves, cinnamon and allspice on low heat for 2 minutes.
- Allow to cool, stirring the mixture occasionally.
- Add the garlic, onion, half the salt and 2 tablespoons of water. Mix everything. Set aside.
- In the skillet, put the chili powder, white pepper, paprika and remaining salt.
- Toast on low heat for 1 minute. Pour the remaining water gradually, stirring constantly.
- Add the spice mixture, stir vigorously and cook over low heat for 15 minutes.
- Put this mixture into a jar.
- Cool and cover the top with a layer of oil.
- You can keep it for 10 days in the refrigerator.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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