Doro wat is an onion-based spicy chicken stew usually made during occasions like parties, weddings, birthdays, or any day. It is one of the national dishes of Ethiopia, usually served over injera – spongy Ethiopian bread.
Description: Doro Wat is one of the most famous Ethiopian dishes, traditionally served on special occasions. This spicy chicken stew is characterized by its rich, deep flavors, derived from a blend of aromatic spices and ingredients.
Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g
Doro Wat is one of the most famous Ethiopian dishes, traditionally served on special occasions. This spicy chicken stew is characterized by its rich, deep flavors, derived from a blend of aromatic spices and ingredients.
Marinate the chicken pieces in lemon juice and salt for 30 minutes.
In a large pot, sauté the onions on medium heat without oil until golden brown
Add niter kibbeh, garlic, and ginger, and cook for a few more minutes.
Stir in the berbere and cook for another 2 minutes.
Add the marinated chicken pieces and cook until browned.
Pour in the chicken broth, cover, and simmer on low heat for about an hour, or until the chicken is tender.
7. Add the hard-boiled eggs and simmer for another 10 minutes.
Serve with injera
Description: Doro Wat is one of the most famous Ethiopian dishes, traditionally served on special occasions. This spicy chicken stew is characterized by its rich, deep flavors,
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Description: Kitfo is a traditional Ethiopian dish made from raw minced beef, seasoned with spices and clarified butter. It can also be lightly cooked according to preference.
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