Doro Wat is a spicy and flavorful Ethiopian chicken stew, simmered with aromatic spices and served with injera or rice. It's a staple dish in Ethiopian cuisine, known for its rich flavors and comforting warmth.
Ingredients: 1 lb chicken, cut into pieces. 2 onions, finely chopped. 4 cloves garlic, minced. 1-inch piece ginger, minced. 2 tbsp berbere spice mix. 1 tsp paprika. 1/2 tsp turmeric. 1/4 cup tomato paste. 2 cups chicken broth. 2 tbsp vegetable oil. Salt and pepper to taste. Hard-boiled eggs, optional for garnish.
Instructions: Put vegetable oil in a large pan and heat it over medium-low heat. Put in the ginger, garlic, and onions. Cook the onions until they are soft and clear. Add the paprika, turmeric, and berbere spice mix and mix well. Cook for one to two minutes, or until the food smells good. After you add the tomato paste, cook for two more minutes. Put the chicken pieces in the pan and use the spice mix to cover them. Add the chicken broth and season with pepper and salt. Mix well. Put the lid on top and let it cook on low heat for 45 minutes to an hour, or until the chicken is soft and fully cooked. If you want, you can add hard-boiled eggs as a garnish before serving. Warm up and serve with rice or injera.
Prep Time: 15 minutes
Cook Time: 60 minutes
Hilliard Comstock Middle School
