Doro Wot

The Crown Jewel of Ethiopian Cuisine Doro Wot (Direct translation from Amharic - the language spoken in Ethiopian) Doro wot literally means “chicken stew.” The word doro stands for chicken, and wot means stew.

It’s hard to say if doro wot is officially Ethiopia’s national dish, but it’s certainly one of the most popular, both to Ethiopians and to Westerners.

As far as I can remember Doro Wot has been around as one of the Main Ethiopian Cuisine. And it’s often the “Special” meal, always served at occasions such us Holidays, Weddings, or any Special occasion it may be celebrated.

Below I share with you my family recipe …Enjoy

~ Enebla


Doro Wot

Doro Wot

Ingredients

  • 3- 3½-pound whole chicken cut in pieces or chicken thighs

  • 3 Tablespoons clarified butter (Cardamom Infused Butter)

  • ¼ cup vegetable oil

  • 4-6 Cups of water and/or Chicken Stock

  • 3 medium Red onions diced

  • 1 Tablespoon minced garlic

  • ½ Tablespoon minced ginger

  • 4 Tablespoon berbere

  • 1 Tablespoon tomato paste

  • 6 Large soft boiled egg, shelled removed

  • 2 Fresh lemon or Lime

  • ¼ Teaspoon cardamom Powder

  • Salt to taste

Instructions

  1. Wash and Soak the chicken in cold water with Lemon squeezed into it for one hour.

  2. In a large pot, over medium heat, Cook the red onions, stirring constantly, until onions are soft and deep brown color. Add 1 cup water at a time, if the onions dry out.

  3. Add the berbere, garlic and ginger and cook for 30 minutes stirring frequently, adding water if necessary until they are deep red color.

  4. Add oil, tomato paste and cook for another 15 minutes.

  5. Add the chicken, mixing to coat well with the berbere/onion mixture and simmer for 30 minutes with occasional stirring.

  6. Add 3-4cups of water or chicken stock, bring to a simmer, cover, reduce heat to low and cook until chicken is very tender about 30 minutes.

  7. Remove the lid, Add the clarified butter, cardamom powder, and salt, Increase the heat to medium and simmer, until the liquid is reduced and the sauce is very thick about 30 minutes, occasionally stirring and spooning the sauce over the chicken.

  8. Throw the eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

Serve Warm with Injera, Rice or Pita Bread with a side of Yogurt or Cottage Cheese.

~ Enebla


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