Print: Doro Wat: Ethiopian Chicken Dish

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.

Prep

24 min

Cook

63 min

Servings

Difficulty

Medium

Ingredients

1 cup unsalted butter , divided
1 onion , chopped
2.5 cups water , divided
1 , 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 per serving

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