Doro Wot Recipe

Doro Wot is a stew of chicken and hard-boiled eggs, and it is one of the most recognized dishes of Ethiopia. The key to authentic, great-tasting Doro Wot is good quality, flavorful Berbere, and a very long cooking process. It is very important to cook the onions slowly until they’ve caramelized to make a deeply flavored base. It can take several hours to make Doro Wot. You can cut back on the cooking time and your Doro Wot will still taste good, but it won’t taste like it’s supposed to. The magic is in the slow-cooked onions.

MEASUREMENTS AND INGREDIENTS

  • 3 pounds boneless chicken breasts cut into cubes you can substitute it with veggies
  • 2 chopped onions
  • 4 cloves minced garlic
  • 1 cup red wine
  • 2 cups Water
  • 2 teaspoons salt
  • 1 teaspoon ground cardamom
  • 2 tablespoons garam masala
  • 2 tablespoons paprika
  • 1 tablespoon crushed red pepper
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon dried thyme
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 juiced lime

INSTRUCTIONS

  1. The Doro Wot dish is very simple to prepare, just follow these easy steps:
  2. Slowly cook all the Doro Wot ingredients for 4 to 6 hours in a covered pot – do not include the lime yet.
  3. The chicken must be soft and tender.
  4. Once cooked, mash the chicken with a potato masher.
  5. Stir in the lime juice.
  6. Directions to Make the Injera

SOURCE: https://www.demandafrica.com/food/all-you-need-to-know-about-ethiopian-food/


Alternative Recipe

Doro Wot 2
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • 1 cup lemon juice
  • 4 eggs
  • 1 stick butter
  • 1 medium yellow onion, chopped
  • 1 tablespoon diced fresh ginger
  • 2 teaspoons diced garlic
  • 2 cups Water
  • 1 cup basmati rice
  • 8 teaspoons paprika
  • 8 teaspoons berbere spice blend, or to taste
  • 1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
  • 2 cups chicken broth, or more as needed
  • salt and ground black pepper to taste

INSTRUCTIONS

  1. Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
  2. Place eggs in a saucepan and cover with Water. Bring to a boil, remove from heat, and let eggs stand in hot Water for 15 minutes. Remove eggs from hot Water, cool under cold running Water, and peel.
  3. Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
  4. Bring Water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and Water has been absorbed, 25 to 30 minutes. Keep warm.
  5. While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
  6. Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

NOTE:

You can use 7 or 8 chicken thighs instead of chicken breasts, if you’d like.

RECIPE SOURCE: https://www.allrecipes.com/recipe/274433/doro-wat-ethiopian-chicken-stew/?internalSource=hub%20recipe&referringContentType=Search


Alternative Recipe

Doro Wot 3
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 1 cup butter, divided
  • 1 onion, chopped
  • 2 ½ cups Water, divided
  • 1 (6 ounce) can tomato paste
  • ¾ cup berbere seasoning
  • 1 teaspoon chopped garlic
  • ½ teaspoon ground ginger
  • 4 skinless, boneless chicken breasts, cubed
  • ⅓ cup sweet white wine
  • ½ teaspoon ground cardamom
  • ½ teaspoon freshly ground black pepper
  • 4 hard-boiled eggs

INSTRUCTIONS

  1. Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup Water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
  2. Stir remaining Water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  3. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

NOTE:

  • Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.
  • If you are unable to find Berbere, here is a recipe for Berbere.
  • You can substitute any other type of meat for the chicken breast, if desired.

RECIPE SOURCE: https://www.allrecipes.com/recipe/246340/doro-wat-ethiopian-chicken-dish/?internalSource=hub%20recipe&referringContentType=Search


Alternative Recipe

Doro Wot 4
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 2 pounds skinless chicken legs
  • Lemon juice
  • 2 large red onions, finely chopped (depending on serving size upto 2 kg onions)
  • 1 1/2 cups berbere (Ethiopian spice mixture which includes chile pepper, garlic, ginger, dried basil, Ethiopian cardamom,
  • black and white pepper,
  • Fenugreek and rue, a bitter shrub)
  • 1 cup Niter Kibbeh (Ethiopian Spiced Butter)
  • 1/2 cup fresh garlic, finely ground
  • 1/2 cup fresh ginger, finely ground
  • 6 peeled hard-boiled eggs
  • Salt
  • Injera bread, for serving

Niter Kibbeh (Ethiopian Spiced Butter)

  • 6 pounds unsalted butter
  • 1/3 cup bishop seed (also known as ajwain, similar to thyme)
  • 1/3 cup cardamom seeds
  • 1/3 cup black cumin
  • 1/3 cup koseret (dried woodsy flavored herb, dried
  • Oregano can be substituted)

Injera

  • 1 1/2 pounds teff flour
  • 1/2 pound barley flour
  • 1/4 cup wheat flour

INSTRUCTIONS

  1. To make Ethiopians most celebrated dish, you start by washing and soaking the chicken in cold Water with lemon squeezed into it for 30 minutes.
  2. The main reason for doing this is to tenderize the meat as well as to remove any harmful bacteria.
  3. Caramelize the red onions on low heat in a large pot for 1 hour.
  4. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat.
  5. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes.
  6. Add in the hard-boiled eggs and salt to taste.
  7. Simmer on low heat for an additional 10 minutes and serve on the Injera.
  8. Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor.
  9. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes.
  10. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top.
  11. Carefully pour the clear, clarified butter into a large storage container.
  12. Combine the teff flour and 12 cups Water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
  13. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
  14. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area.
  15. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface. Place the injera on a plate and serve your Doro Wot.

SOURCE: https://allaboutethio.com/rdorowot.html


Alternative Recipe

Doro Wot 5
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 4 tbsp. Nitter Kibbeh (Ethiopian Clarified Butter) or unsalted butter
  • 2 large yellow onions, roughly chopped
  • 1 tbsp. finely chopped garlic
  • 1 tbsp. finely chopped peeled fresh ginger
  • 1 1?2 tbsp. berbere (Ethiopian Spice Mix) plus more as needed
  • 4 chicken legs (about 2 1?4 lbs.), skinned and divided into drumsticks and thighs
  • Kosher salt, to taste
  • 4 whole hard-boiled eggs
  • Injera (Ethiopian Flatbread)

INSTRUCTIONS

  1. Heat butter in a large straight-sided skillet over medium-low heat.
  2. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes.
  3. Add garlic and ginger and cook, stirring, until softened, 6-8 minutes.
  4. Add berbere and 2 cups Water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet.
  5. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
  6. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes.
  7. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.

RECIPE SOURCE: https://allaboutethio.com/rdorowot.html


Alternative Recipe

Doro Wot 6
IMAGE SOURCE

MEASUREMENTS AND INGREDIENTS

  • 5-8 pounds of chicken drumsticks and thighs skinned and cleaned
  • 8 large onions fine chopped
  • 2 cup of vegetable oil
  • 5 teaspoons minced or powder garlic
  • 2 teaspoons minced or powder ginger
  • 1/2 cup of authentic Ethiopian Berbere (more to make spicier)
  • 1/4 cup of Paprika for redness
  • 2 teaspoons of Korerima
  • 2 teaspoons Wot Kimem (Mekelesha)
  • 2 teaspoon salt (as needed)
  • 1-3 cup of Water

INSTRUCTIONS

  1. In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown.
  2. Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of Water as needed to avoid sticking.
  3. Add chicken and simmer until chicken is done while adding the remaining Water as needed.
  4. Finish of simmering by add salt, Korerima, Wot Kimem (Mekelesha). Serve your Doro Wot hot with Injera (Ethiopian flat bread made of teff).

Learn More About Ethiopian Foods Here.

RECIPE SOURCE: https://allaboutethio.com/rdorowot.html

IMAGE SOURCE: https://www.brundo.com/blogs/news/118457668-spice-up-your-thanksgiving

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