Ethiopian Chicken Stew (Doro Wat)
The national dish of Ethiopia is called “Doro Wat” which is a rich chicken stew liberally spiced with Berbere which gives it a deep orange-red color. Doro Wat is usually served on top of a delicious flat, spongy bread called “Injera” which is made from “Teff” which is an ancient grain that was first cultivated in Ethiopia. The Injera serves as a kind of plate on which the Doro Wat is placed along with other condiments, lentils, and sometimes eggs. The food is then eaten by tearing off a piece of Injera and scooping up the Doro Wat with the fingers.
The following recipe for Doro Wat makes four servings and can be prepared in about an hour.
- 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 yellow onion, diced
- 1 medium green bell pepper, chopped
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoon tomato paste
- 1/2 cup water
- 2 tablespoons dried cilantro or 1/4 cup fresh, chopped
- 2 tablespoons Berbere
- 4 hardboiled eggs
- Sauté onion in olive oil until translucent.
- Add chicken, 2 tablespoons of the Berbere, bell pepper, salt and garlic.
- Coat chicken well, add tomato paste and water and stir well.
- Simmer for 35-45 minutes.
- Add cilantro and taste to adjust seasoning.
- Add a hardboiled egg to each served plate
- Doro Wat is traditionally served on the Ethiopian flat bread Injera, but alternatively may be served over rice or in a bowl with Naan flat bread on the side.
Doro Wat makes a delicious meal on a cool fall evening or anytime you’re craving something spicy, healthful, and different. Enjoy!