Doro Wat: Ethiopian Chicken Dish recipe

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Ingredients

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

Nutrition Info

777.7 calories
carbohydrate: 24.2 g
cholesterol: 398.6 mg
fat: 54.3 g
fiber: 11.9 g
protein: 32.9 g
saturatedFat: 31.6 g
servingSize: -
sodium: 2859 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste, stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

  2. Stir remaining water into berbere paste, add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

  3. Stir white wine, cardamom, and black pepper into the sauce, add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Recipe Yield

4 chicken breast halves

Recipe Note

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. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

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