Ethiopian – Doro Wat -Chicken Stew

Paige and Lily went to Chicago over the summer and mentioned they went to an Ethiopian restaurant. They really enjoyed the flavors.  I have been looking for a recipe since they put that in my mind.  Doro Wat is a slow cooking chicken stew with the main spice being Berbere. I have the recipe for Berbere below or you can get it at Penzeys in Appleton. I follow Festival Foods and saw this recipe while scrolling through Twitter over the weekend.  I enjoyed the flavors, Kent not so much.  See what you think!

Slow Cooker Doro Wat

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Ingredients

2# boneless skinless chicken breasts
1 lemon, need the juice
1 Tablespoon olive oil
2 medium onions, diced
1 Tablespoon minced garlic
1 Tablespoon minced fresh ginger (I used 1 teaspoon ground ginger)
1 teaspoon ground turmeric
3 Tablespoons Berbere spice (see below)
2 Tablespoons tomato paste
1 cup chicken broth
4 hard boiled eggs, shelled and halved (I did not do this – next time!)

Berbere Spice  (This makes a little over 4 Tablespoons.  I used it all in my stew.)

2 1/2 Tablespoons sweet or smoked paprika (I used combination of both)
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon fenugreek seeds  (I used ground fennel for a substitute)
1/2 teaspoon coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Directions for the stew

  1.  Season chicken breasts with lemon juice and set aside for 15 minutes. (that is about how long it takes to make the Berbere)
  2. Heat oil in a large skillet or dutch oven over medium heat.  Add onion, garlic and ginger.  Cook until softened – about 5 minutes.  Place onion mixture in slow cooker. (you could also slow cook in a dutch oven – 275 degrees for 2-3 hours)
  3. Place the chicken breasts on top of the onion mixture.  Add turmeric, Berber spice mix, tomato paste and chicken broth.  Cover and cook on low 4-6 hours or high 2-3 hours.  (slow cookers differ in times so be sure your chicken is cooked through)
  4. Add eggs to the dish and serve warm with rice or flatbread

Simple and Delicious.  Enjoy!!

One thought on “Ethiopian – Doro Wat -Chicken Stew

  1. This sounds exotically amazing! Rather Moroccan inspired in ways. I bet it would be delicious served over couscous as well.

    🌻

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