Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally. Add the boiled eggs to …
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Delicious. Made it as described with the exception of using chicken thighs instead of chicken breast, making my own berbere. Also, found a recipe for the cabbage potato dish mentioned …
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One of my top Ethiopian recipes to make at home is Doro Wat Chicken Stew, a rich saucy chicken dish made with butter, wine, and spices. What Is Doro Wat? (Doro Wot?) Doro Wat is a classic Ethiopian recipe often made with beef or lamb. However, the most popular version outside of Ethiopia is Chicken Doro Wat.
Time to make Doro Wat! 1 tablespoon berbere seasoning (or more if you want your mouth to catch fire—we used 1½ tablespoons, but only because we’re masochists) Thoroughly season the drumsticks with salt, and set aside. Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes.
Doro wat is a traditional Ethiopian stew of chicken, eggs, and onions seasoned with a blend of ginger, garlic, and spices—and specifically, berbere seasoning. Berbere ,which literally means “spicy” in Amharic, is a mouth-scorching mix of chili peppers, ginger, coriander, fenugreek, cardamom, cinnamon, and other spices,...
Doro Wat, a spicy Ethiopian Chicken Stew, is the Whole30-friendly comfort food you didn’t know you were missing! Simply ladle it over a bowl of cauliflower rice and you’ll fall in love with this fiery and rib-sticking healthy paleo chicken stew!