Ethiopian Spicy Chicken Stew (Doro Wat) With Sourdough Flat Bread

Do you love spicy food, spice rubs and special occasion stews? Then Ethiopian Berber cuisine may be for you. One of the national dishes in Ethiopia is Doro Wat. The same dish in Eritrea is called Tsebhi Dorho. This amazing spicy tomato onion chicken stew is satisfying, and delicious with the traditional saurdough flat bread of Ethiopia called Injera. Sometimes lentils are also added to the stew as are hard boiled eggs so it does also have the versatility of omitting the chicken and preparing it in a vegetarian or vegan style.

Recipe For Chicken and Lentil Doro Wat

Ingredients for the Stew

Two pounds of chicken legs and thighs

6 eggs

Three large yellow onions minced

Three cloves of minced garlic

Four cups of freshly diced tomatoes and their juices

Two one inch pieces of ginger minced

One quarter cup plus three tablespoons spiced butter or oil

Juice of two lemons

Two tablespoons Berber spice (recipe below)

One tablespoon sweet paprika

Two cups chicken broth or vegetarian broth

Eight leaves fresh minced basil or mint (optional)

Ingredients for the Berber Spice Mix

Three Tablespoons smoked paprika

Two Tablespoons sweet paprika

One Tablespoon ground ginger

One Tablespoon dried garlic flakes or powder

One Tablespoon dried basil

One teaspoon ground white pepper

One and a half teaspoons ground cinnamon

One and a half teaspoons ground nutmeg

One and a half teaspoons ground fenugreek

One teaspoon ground cumin

One teaspoon ground cardamom

One Tablespoon ground dried chili or cayenne

Ingredients For The Spiced Butter

One pound unsalted butter

Three Tablespoons finely chopped garlic

One small onion coursely chopped

One teaspoon ground cardamom

One teaspoon ground fenugreek

One teaspoon ground cumin

2 Tablespoons fresh ginger chopped

1/4 t nutmeg ground

1 t dried oregano

1/2 t ground tumeric

6 fresh basil leaves minced

Method

For The Butter:

1) Melt the butter in a sauce pot bring almost to a boil but do not burn. Cook on relatively high heat until a foam appears and skim off the top.

2) Add all of the other ingredients and simmer for twenty minutes.

3) Strain through a sieve or cheese cloth and reserve cooled in a non reactive container with a lid.

For the Spice Mix:

1) Grind all of the spices together in a grinder after measuring together in a small bowl.

2) Store in a cool dark place covered.

For the Stew

1) Take the three tablespoons spoons of spiced butter or oil and melt in a large high sided pot. Chop the onions very fine and simmer on a low heat for at least 15 minutes adjusting oil to golden brown may go up to thirty.

2) Add a bit more of the butter or oil and cook the garlic. Squeeze the juice of one lemon over the chicken pieces. Season with salt, pepper, and a pinch of the paprika. Mix the rest of the dried spices, the broth and the d the diced tomatoes. Bring to a boil, add also the rest of the melted herbed butter. Simmer for 45 minutes.

3) Open lid and add the eggs and the juice of the other lemon as well as the basil or mint. Simmer for another ten to fifteen minutes. Serve on top of Ingera or another warm flat bread of choice.

Recipe Developed By: World Cuisine Today www.worldcuisinetoday.com April 20, 2017