Doro Wat (Spicy Chicken Stew)
Chicken simmered on the stove and spiced with paprika and fenugreek for an Ethiopian dish.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 70 min · 90 min total
- medium
- 1
Place chicken in non-reactive dish and season with salt. Drizzle with lemon juice; turn to coat.
- 2
Marinate 30 minutes. Meanwhile, in large pot, heat butter over medium and add onion. Cook, stirring, 5 minutes.
- 3
Reduce heat to medium-low and cook, stirring, until soft (8 minutes). Stir in garlic and cook 2 minutes.
- 4
Stir in paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg and allspice and cook 2 minutes.
- 5
Stir in water, add chicken pieces and raise heat to high. When mixture is bubbling, cover and reduce heat to maintain gentle simmer.
- 6
Cook, turning pieces occasionally, until chicken is tender (30 to 40 minutes). Remove lid; add eggs.
- 7
Cook until eggs heated through (10 minutes). Season sauce to taste with salt.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
