Ethiopian Doro Wat
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
479 kcal
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Course
Main Course, Lunch
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Cuisine
Ethiopian
Ethiopian Doro Wat
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Note that most recipes for doro wat will add even more berbere than I do, but be warned: It’s hot stuff! Ideally you want an old chicken or a pheasant for this recipe. If that's not possible, use just thighs and drumsticks.
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Ingredients
- 1 whole chicken, cut into serving pieces
- ¼ cup lemon juice
- 6 cups Red Onions about 4 medium onions, sliced root to tip
- ½ cup spiced butter, ghee or regular butter
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons tomato paste
- ¼ cup berbere (see notes above)
- ½ teaspoon black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground fenugreek (optional)
- 1 cup mead or red wine
- 2 cups game or chicken stock
- salt to taste
- 6 hard-boiled eggs, peeled
Instructions
- Rub the chicken or pheasant all over with the lemon juice.
- In a large, heavy pot, add the sliced onions and turn the heat to medium. Cook the onions dry, stirring frequently. They will give up their water, wilt, and eventually brown.
- When the onions are close to browning, add the spiced butter, the garlic and ginger. Cook another minute or three. Add the tomato paste, berbere, black pepper, cardamom, and fenugreek. Mix well.
- Add the chicken pieces and turn to coat. Cook another few minutes, until the meat turns opaque. Add some salt.
- Pour in the stock and mead or wine. You want all the meat to be covered by about an inch; add water if you need to. Bring to a simmer, taste for salt, cover the pot and cook gently until the meat is tender, typically about 2 hours. The sauce should have cooked down a lot by now; add a little water if it gets thicker than gravy.
- When you are about 15 minutes out from serving, stab the hard-boiled eggs all over with a fork, then add to the pot. You can either strip all the meat from the bones or leave it as-is. Add salt if needed, then serve with rice, bread or the Ethiopian crepes called injera.
Notes
- You can also use 3 pounds of chicken drumsticks and thighs. Or for hunters, use one of the following:
- 2 whole pheasants
- 8 quail
- 4 to 5 partridges
- 3 grouse
- 2 cottontail rabbits or 3 squirrels
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
18g
(6%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
240mg
(80%)
Sodium
751mg
(31%)
Potassium
536mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
473IU
(9%)
Vitamin C
20mg
(22%)
Calcium
66mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 240mg | 80% |
| Sodium | 751mg | 31% |
| Potassium | 536mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 66mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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