DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.
Provided by Joan Nathan
Categories dinner, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
- Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
- As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
- Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
- Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
- Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams
DORO WETT
Common spellings of this delicious stew include doro wett, doro wat and doro wot.
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Cut the chicken in 12 pieces and wash it with cold water. Put it in a medium bowl with cold water to cover, the lime juice and 2 tablespoons salt and set it aside to soak.
- In a medium pot over medium-low heat, sauté the chopped onion with 1/4 cup of the clarified butter until golden brown and starting to stick to the pot, 15 to 20 minutes. Add the minced garlic and ginger and keep on cooking, stirring, for 10 minutes more. Add the berbere and 1 1/3 cups water and continue cooking for 15 minutes at medium heat.
- Deglaze the pot with the red wine and continue cooking for another 10 to 15 minutes.
- Rinse the chicken and pat dry. Cut 2 to 3 slits in each chicken piece with a knife, making sure you do not cut all the way through, add them to the sauce and stir gently until coated with the sauce. Let the chicken cook for about 30 minutes.
- Add the remaining 1/2 cup clarified butter and cook for 15 minutes. Add 2 2/3 cups water and let it simmer until the chicken pieces are tender, another 30 to 45 minutes. Season with salt and pepper and remove from the heat.
- Peel the hard-boiled eggs, poke with a fork and add them to the doro wett for about 5 minutes.
- Serve with injera and ayib.
- Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
- In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
- On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
- Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
- The cooked injera can be kept in the freezer for about 6 months.
DORO WAT: ETHIOPIAN CHICKEN DISH
I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Provided by Twin Cities
Categories World Cuisine Recipes African
Time 1h37m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
- Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
- Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.
Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g
DORO WAT
Ethiopian chicken stew.
Provided by Tonyell Dasia Clyburn
Categories World Cuisine Recipes African
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 8.7 g, Cholesterol 283.7 mg, Fat 41.4 g, Fiber 1.3 g, Protein 21.9 g, SaturatedFat 13.3 g, Sodium 151.7 mg, Sugar 3.3 g
CHICKEN STEW (DORO WETT)
Provided by Marcus Samuelsson
Categories Soup/Stew Chicken Stew Ramadan Dinner Clove Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
- Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
- Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
DORO WE'T (ETHIOPIAN CHICKEN STEW)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.
- Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.
- Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.
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