Aromatic Ethiopian Doro Wat with Spiced Boiled Eggs
A Rich and Flavorful Ethiopian Chicken Stew
Doro Wat is a traditional Ethiopian chicken stew that tantalizes the senses with its aromatic spices and hearty flavors, perfectly paired with spiced boiled eggs.
- 2 h 30 min
- 4
- Intermediate
Ingredients
For the Doro Wat
For the Spiced Boiled Eggs
Preparation
Marinating the Chicken
Combine chicken and lemon juice
In a large bowl, combine chicken pieces with lemon juice.
For deeper flavor, try marinating the chicken overnight.
Season and rest
Sprinkle lightly with salt and let them sit for about 30 minutes.
Ensure chicken is marinated thoroughly to enhance flavor.
Rinse and set aside
Rinse the chicken pieces and set aside.
Preparing the Spiced Boiled Eggs
Boil the eggs
In a pot, cover eggs with water and bring to a boil.
Spice the water
Once boiling, add turmeric and paprika.
Use the freshest spices available for the best aroma and taste.
Cook and peel
Boil for 10 minutes, then cool under cold running water and peel.
Cooking Process
Sautéing the Base
Sauté onions, garlic, and ginger in niter kibbeh until golden brown.
Building the Flavor
Add berbere spice mix to the sauté and cook for 2-3 minutes until aromatic.
Creating the Stew
Add chicken pieces and broth to the pan; simmer until chicken is tender.
Plating & Serving
Aromatic Ethiopian Doro Wat with Spiced Boiled Eggs
Aromatic Ethiopian Doro Wat with Spiced Boiled Eggs
Final Plating
Ladle the Doro Wat into a shallow bowl and place spiced boiled eggs on top.