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Doro

Doro wat is perhaps the best known food from Ethiopia and is often referred to as that country's national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor. Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking.

Prep
Cook
Serves 5people
Ingredients
2
medium red onions, diced
Salt
1/4
cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4
teaspoon ground cardamom, preferably freshly ground
1/4
teaspoon freshly ground black pepper
3
clove
2
garlic cloves, finely chopped
1
1 1/2-inch piece ginger, peeled and chopped
1
tablespoon Berbere or chili powder
2 1/2
cups chicken stock, divided
1
4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4
cup dry red wine
Juice of 1 lime
2
hard-boiled eggs, peeled
Directions
1.
Cut chicken into bite-sized chunks and cover with lemon juice, salt and pepper.
2.
Cut, peel and quarter onions before mincing in food processor. Chop ginger and mince garlic.
3.
In a Dutch oven, heat half nit'ir qibe. Add onions and cook until softened. Mix in remaining nit'ir qibe and add garlic, ginger, berbere, paprika, cardamom, and cloves. Cook, stirring, for 4-5 minutes.
4.
Add chicken to mixture and stir to coat. Cook for several minutes, until the outside of the chicken is no longer pink.
5.
Add chicken broth and white wine and bring to a simmer. Let simmer, stirring occasionally for about 25 minutes, until the chicken has cooked through and sauce has reduced slightly. Note** Broth will still be a pretty loose liquid and will not thicken like most American sauces.
6.
Remove from heat and season with salt and pepper. Serve with injera or your favorite grain. Enjoy!

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