Doro Wot – Ethiopian Spiced Chicken Stew
The berbere spice for this recipe can be found at this link.
Doro Wat – Ethiopian Spiced Chicken Stew
- 1 chicken breast, cut into 1/2 inch pieces
- 1 large onion, finely chopped
- 6 garlic cloves, mashed
- 1/2 tsp fresh ginger, mashed
- 1 large tomato, finely chopped
- 2 1/2 cups water
- 2 tablespoons berbere seasoning (see link in description above)
- 1/2 tsp Himalayan pink sea salt
- 4 tbsp unrefined oil (Extra virgin olive oil)
- Prepare all of the ingredients and set to the side.
- Heat 2 tbsp of oil in a large frying pan. Add the chopped onion and saute until the onions are soft and translucent (about 5-6 minutes).
- Add 1/2 cup of water and chopped tomatoes, mashed garlic, and mashed ginger. Boil down for about 2-5 minutes (to cook the tomatoes).
- Add the berbere seasoning, salt, and remaining 2 tbsp of oil. Mix well and allow to boil for about 20 minutes of medium heat (watch carefully to make sure it doesn't scorch). The mix will turn into a kind of a paste, at which point you may continue to the next step (it may take fewer than 20 minutes, or a little more, depending on your environment and altitude).
- Add the remaining 2 cups of water and the cut chicken breast and mix. Cover the pan and let cook for 30-45 minutes, and make sure the chicken is well cooked.
- Remove from heat and serve hot with a side of injera bread or steamed rice.
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