Authentic Ethiopian Dorowat Recipe for a Spicy Chicken Delight

Ingredients

  • 2 pounds of chicken thighs, boneless and skinless
  • 2 large red onions, finely chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of berbere spice
  • 1 tablespoon of ginger, grated
  • 1 cup of red wine
  • 1 cup of chicken stock
  • 1/4 cup of clarified butter (niter kibbeh)
  • 1 tablespoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 piece of cardamom, crushed
  • 1 teaspoon of salt
  • 4 hard-boiled eggs, peeled
  • Freshly squeezed juice of 1 lime
  • 1/4 cup of fresh parsley, chopped for garnish

Steps and instructions

  1. In a large pot, melt the clarified butter (niter kibbeh) over medium heat.
  2. Add the finely chopped onions to the pot and sauté until they become translucent.
  3. Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes until the garlic is fragrant.
  4. Add the berbere spice, paprika, cayenne pepper, crushed cardamom, and salt to the pot. Stir well to mix the spices with the onions and garlic.
  5. Add the chicken thighs to the pot. Brown the chicken on all sides, making sure each piece is coated with the spice mixture.
  6. Add the red wine and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes.
  7. Add the hard-boiled eggs to the pot and stir gently to cover them in the sauce. Cover the pot again and let it simmer for another 15 minutes.
  8. Remove the pot from the heat and stir in the freshly squeezed lime juice.
  9. Serve the Dorowat hot, garnished with fresh chopped parsley.

Tools for making

  • Large pot - A pot large enough to accommodate all the ingredients and allow for stirring.
  • Cutting board - A sturdy cutting board for chopping onions and other ingredients.
  • Knife - A sharp knife for mincing garlic, chopping onions, and cutting chicken.
  • Grater - A grater for grating the ginger.
  • Measuring cups - Measuring cups for accurate measurement of liquids.
  • Measuring spoons - Measuring spoons for accurate measurement of spices.
  • Wooden spoon - A wooden spoon for stirring the ingredients in the pot.
  • Tongs - Tongs for flipping and removing the chicken during browning.
  • Lime squeezer - A lime squeezer for extracting the juice from the lime.

Recipe variations

  • Use bone-in chicken thighs instead of boneless and skinless for added flavor.
  • Substitute beef or lamb cubes for the chicken to make a traditional Ethiopian beef or lamb stew.
  • Add vegetables like carrots, potatoes, or bell peppers for a heartier meal.
  • For a spicier version, increase the amount of berbere spice or add additional chili peppers.
  • Make it vegetarian by replacing the chicken with tofu or tempeh and using vegetable stock instead of chicken stock.
  • Try different spices such as turmeric, cinnamon, or fenugreek to add unique flavors.
  • Add a spoonful of honey or brown sugar for a touch of sweetness to balance the spiciness.
  • Experiment with different herbs like cilantro or basil for a fresh twist.
  • Serve with injera, a traditional Ethiopian flatbread, instead of rice or bread.
  • For a gluten-free option, use gluten-free flour or thicken the sauce with cornstarch instead of flour.

Recipe overview

Embrace the vibrant flavors of Ethiopian cuisine with this homemade Dorowat recipe. Dorowat, also known as Doro Wat, is a rich and hearty stew made with tender chicken, hard-boiled eggs, and a unique blend of spices. Its distinct taste comes from the use of berbere spice and clarified butter (niter kibbeh), signature ingredients in most Ethiopian dishes. This recipe takes you through a step-by-step process to recreate this popular dish at home. From sautéing onions, garlic, and ginger, to simmering the chicken in a flavorful sauce, you're in for a culinary adventure. The result is a comfort food like no other - spicy, tangy, and deeply satisfying. Serve it hot, garnished with fresh parsley, and enjoy a taste of Ethiopia right in your kitchen.

Common questions

  1. How spicy is Dorowat? Dorowat can be quite spicy depending on the amount of berbere spice and cayenne pepper used. Adjust the spice level according to your preference.
  2. Can I use bone-in chicken thighs? Yes, you can use bone-in chicken thighs if you prefer. Just make sure to adjust the cooking time accordingly to ensure the chicken is fully cooked.
  3. What can I serve with Dorowat? Dorowat is traditionally served with injera, a sourdough flatbread. However, you can also serve it with rice, couscous, or any other grain of your choice.
  4. Can I make Dorowat in advance? Yes, Dorowat actually tastes even better when the flavors have had time to meld together. You can make it in advance and refrigerate it for up to 2 days. Reheat it gently on the stovetop before serving.
  5. Can I use a different type of meat? While chicken is commonly used in Dorowat, you can also use other meats like beef or lamb. Adjust the cooking time accordingly depending on the type of meat you choose.

Serving dishes and utensils

  • Large pot - Needed for cooking the chicken and sauce.
  • Cutting board - To chop the onions and prepare other ingredients.
  • Knife - For cutting the chicken thighs and mincing the garlic.
  • Grater - To grate the ginger.
  • Measuring cups - Required for measuring the red wine, chicken stock, and clarified butter.
  • Wooden spoon - For stirring and mixing the ingredients in the pot.
  • Serving platter - To present and serve the Dorowat.
  • Garnishing spoon - For sprinkling chopped parsley on top of the dish.

Origin stories

Dorowat, Ethiopia's national dish, boasts a rich history as vibrant as the stew itself. This spicy chicken stew, flavored with the nation's signature berbere spice blend, has been warming hearts and homes for centuries. As a staple of Ethiopian cuisine, Dorowat, also known as Doro Wot, is traditionally served during major holidays and celebrations as a symbol of unity and love. The hard-boiled eggs that garnish the stew are said to represent the cycle of life and the interconnectedness of all those who partake in the meal. The meticulous preparation process, which involves slow-cooking the ingredients to coax out their flavors, is a testament to the Ethiopian people's reverence for time-honored culinary traditions. The rich, spicy, and comforting Dorowat is more than just a meal; it's a reflection of Ethiopia's soulful culture and communal spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.