Ethiopia's national dish, traditionally prepared for celebrations and religious festivities, doro wat combines the spicy Berber mixture with the slow cooking of onions that defines Ethiopian cuisine.
African
Doro Wat
Traditional Ethiopian Doro Wat - Chicken in Spicy Berbere Sauce, Authentic Step by Step Recipe.
- Ethiopia
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 34 g
- Carbohydrates 16 g
- Fat 28 g
Story behind the dish
Preparation
Doro Wat is an Ethiopian preparation with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped chicken.
- Have ready: 4 large red onions (finely chopped).
- Have ready: 4 tablespoons berbere (Ethiopian spice mix).
- Have ready: 100 g spiced clarified butter (niter kibbeh).
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the chopped onion without oil (dry
Sauté the chopped onion without oil (dry, over low heat) for 20-30 minutes, stirring, until it reduces and caramelizes deeply. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the spiced butter (niter kibbeh) and fry for 5 more minutes.
Add the spiced butter (niter kibbeh) and fry for 5 more minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Incorporates the berbere
Add the berbere, garlic and ginger, cook for 5 minutes, stirring so it doesn't burn. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add a little water and the chicken
Add a little water and the chicken, cook covered over low heat for 45-60 minutes until very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the peeled boiled eggs for the last 10 minutes so that…
Add the peeled boiled eggs for the last 10 minutes so they absorb the flavor of the sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve hot over injera
Serve hot on injera, the traditional Ethiopian fermented flatbread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The slow and prolonged sautéing of the onion without oil is the fundamental basis of the flavor, it should not be rushed.
- The berbere is essential and has no direct substitute; Its purchase or homemade preparation is worth it.
Variations
- Doro wat vegetariano (con garbanzos, ye'atkilt wat)
- Less spicy version by reducing the berbere
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