Ethiopian Doro Wat with Injera Bread

Name: Ethiopian Doro Wat with Injera Bread
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 6 pieces chicken drumsticks or thighs, skin on; 2 large onions, finely chopped; 3 tablespoons Berbere spice mix; 4 tablespoons clarified butter (Niter Kibbeh); 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup chicken broth; Salt, to taste; Hard-boiled eggs, peeled; 1 cup unsalted butter; 1 tablespoon ginger, finely chopped; 1 teaspoon garlic, minced; 1/2 teaspoon ground turmeric; 1 teaspoon cardamom pods, crushed; 1 cinnamon stick; 2 cups teff flour; 3 cups water; 1/4 teaspoon active dry yeast; Pinch of salt

Spicy Chicken Stew with Traditional Ethiopian Flatbread

Doro Wat, a rich and spicy chicken stew, is Ethiopia's national dish, often enjoyed with the sour and slightly spongy Injera bread.

3 h 30 min
6
Intermediate

Ingredients

For the Doro Wat

6 pieces chicken drumsticks or thighs, skin on

2 large onions, finely chopped

3 tablespoons Berbere spice mix

4 tablespoons clarified butter (Niter Kibbeh)

3 cloves garlic, minced

2 tablespoons tomato paste

1 cup chicken broth

Salt, to taste

Hard-boiled eggs, peeled

For the Niter Kibbeh (clarified butter)

1 cup unsalted butter

1 tablespoon ginger, finely chopped

1 teaspoon garlic, minced

1/2 teaspoon ground turmeric

1 teaspoon cardamom pods, crushed

1 cinnamon stick

For Injera Bread

2 cups teff flour

3 cups water

1/4 teaspoon active dry yeast

Pinch of salt

Preparation

Marinating the Chicken

Rub Chicken

Generously rub the chicken pieces with salt and set aside.

Melt Niter Kibbeh

Melt the Niter Kibbeh and keep warm for use.

Preparing the Injera

Combine ingredients

In a large bowl, mix teff flour, water, and yeast until well combined.

Ferment batter

Leave to ferment for 24-48 hours, stirring occasionally.

Keep stirring the teff mixture occasionally during fermentation to prevent separation.

Adjust and cook

Once fermented, stir in a pinch of salt and adjust the water for pancake batter consistency.

For a thicker Injera, let the batter sit for longer before cooking.

Cooking Process

Sautéing the Onions

In a large pot, cook onions on low to medium heat without oil until soft and golden, about 30 minutes.

Adding Spices & Chicken

Stir in the Berbere, garlic, and tomato paste, then add marinated chicken and blend well.

Simmering

Pour in the chicken broth and simmer on low heat for 1-2 hours until chicken is tender and sauce is thickened.

Plating & Serving