Ethiopian Chicken Stew (Doro Wat) - Healthy, Spicy, Delicious

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Cayenne and paprika provide heat and color at a lower cost.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is healthier while margarine offers a cost-effective fat alternative.

Make a quick marinade with baharat seasoning and marinate the chicken in the fridge for 30 minutes.

Chop an onion.

Heat a large pan over high heat.

Add the chicken to the pan and cook on high heat to get some color, without cooking it through.

Reduce the heat to medium and add the chopped onion, frying for about 5 minutes until it starts to soften.

Add finely chopped or pureed garlic and ginger, frying for an additional 30 seconds.

Add chicken stock to the pan.

Incorporate tomato paste and season with salt.

Add the chicken back into the pan, including any juices that have come out while it was resting.

Cover the pan and cook for 15 minutes.

Remove the lid, increase the heat slightly, and cook for an additional 10-15 minutes until the sauce thickens.

Plate the stew and garnish with something green.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens