I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors in this doro wat: Ethopian chicken dish. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.
Ingredients
- 1 cup unsalted butter , divided
- 1 onion , chopped
- 2.5 cups water , divided
- 1 can tomato paste , 6 ounce
- 0.75 cups berbere seasoning
- 1 teaspoon chopped garlic
- 0.5 teaspoons ground ginger
- 4 skinless , boneless chicken breasts, cubed
- 0.33 cups sweet white wine
- 0.5 teaspoons ground cardamom
- 0.5 teaspoons freshly ground black pepper
- 4 hard-cooked eggs
Instructions
-
1
Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
-
2
Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
-
3
Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.
Nutrition Facts
Per serving
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