Harari & Ethiopian Muslim
Ethiopian Doro Wat (Chicken Stew)
Roasting chickens simmered on the stove and spiced with ginger and berbere. It's finished with eggs.
1 hr · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- easy
- 1
Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
- 2
Add berbere and saute the mixture over low heat until it browns. Add chicken stock and lime juice, simmer 3-4 minutes.
- 3
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
- 4
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
