Perhaps the best-known of all Ethiopian, or even African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We't, Dorowat) is a spicy chicken dish made with berberé and niter kibbeh (or nit'ir qibe, a spicy clarified butter).
Berberé and niter kibbeh, basic ingredients in many Ethiopian recipes, are usually made in large quantities and kept on hand for some time. No doubt using berberé and niter kibbeh gives a special quality to Doro Wat. However, I am told that a very good result can be obtained by adding some easier to find ingredients from an American grocery store.
Our family loves this dish served over injera and yes, even the boys like it!
Ingredients:
1 lime, juiced (or lemon)
2 teaspoons salt
1 chicken (about 3 pounds), cleaned and cut into serving-size pieces, remove skin and score or pierce the meat with a knife to facilitate marinating, reserve wings, gizzard and neck for other use
2 (or more) red onions, finely chopped
4 tablespoons niter kebbeh or butter
4 cloves garlic, finely chopped or minced
1 piece fresh ginger root, cleaned, scraped, and chopped (about a teaspoon)
1/2 teaspoon fenugreek, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon
berberé or 1 to 2 tablespoons of a combination of cayenne pepper and paprika (if berberé and niter kebbeh are not used)
1 small tomato, chopped or a few tablespoons tomato paste or tomato sauce (optional)
1 cup dry red wine, chicken stock or water
hard-boiled eggs (1 per person), pierced with a toothpick or the tine of a long fork.
Directions:
In a bowl, combine the lime juice, half the salt, and chicken pieces. Let chicken marinate for 30 minutes to an hour.
Cook the onions over medium heat for a few minutes in a dry (no oil) pot or dutch oven large enough to eventually hold all of the ingredients. Stir constantly to prevent them from browning or burning; remove the pot from the heat if necessary.
Add the niter kebbeh or butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, remaining salt, berberé (or cayenne pepper and paprika), and tomato. Stir and simmer for a few minutes until te onions are soft, tender, and translucent, but not browned.
Add the dry red wine, chicken stock or water. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat.
Add the chicken pieces, making sure to cover them with the sauce. Cover and simmer for 30 to 40 minutes – or until the chicken is done – turning the chicken a few times.
After the chicken has been cooking for 20 minutes, gently add the hard-boiled eggs and ladle sauce over them.
Serve hot. The only traditional way to serve Doro Wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain
teff flour. However the recipe found
here can be made with whole wheat flour. While it's not the way Ethiopians would serve it, Doro Wat is very good with couscous, rice, or Middle-Eastern or Indian style flat bread.
