Doro Wat - A Spicy Ethiopian Chicken Stew

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Blend the berbere spice if not pre-made, using a coffee grinder for spices like basil, cardamom, coriander, and cumin until finely ground.

Mix together cayenne pepper, smoked paprika, sweet paprika, granulated garlic, granulated onion, and ground ginger with the ground spices until combined.

Measure out 3/8 cup of the spice blend or 6 tablespoons.

Dice 2 pounds of red onions or use 3 large red onions.

Mince 6 cloves of garlic until fine.

Trim and cut 2 pounds of boneless skinless chicken thighs in half, removing any large fatty deposits.

Heat a large heavy-bottom pot over medium-high heat and add 2 tablespoons of ghee.

Add the diced onions and cook for 10 to 15 minutes, stirring frequently, until browned on the edges and reduced down, adding salt to help draw moisture out.

Add 3 tablespoons of ghee and the minced garlic, cooking for about a minute until fragrant.

Stir in the berbere spice and let it toast in the pan for a moment.

Add 3/4 cup of water and stir to mix in the spices.

Layer in the chicken and stir, then cover the pan and reduce the heat to low to simmer for 30 minutes.

After 30 minutes, remove the cover and increase the heat to medium-high to reduce the sauce, stirring until thickened for about 5 to 8 minutes.

Check the sauce's consistency by dragging a spatula through it; it should leave a clean space in the pan.

Serve immediately with hard cooked eggs, scallions, fresh cilantro, and flatbread.

Cooking Techniques

Equipment Needed

Spice Level: