Ethiopian Doro Wat with Injera Bread
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
For the Niter Kibbeh (clarified butter)
For Injera Bread
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
Ethiopian Doro Wat with Injera Bread
Ethiopian Doro Wat with Injera Bread
Serve and Plate
Spoon Doro Wat over Injera, strategically placing hard-boiled eggs in the stew for an authentic presentation.