Flavorful And Easy Ethiopian Doro Wet Recipe Made Only From Chicken Legs

Doro Wat (Spicy Ethiopian Chicken Stew) The Daring …

WEBAug 27, 2013 · Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring …

Rating: 5/5(94)
1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

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Doro Wat Ethiopian Chicken stew Chef Lola's Kitchen

WEBApr 26, 2021 · About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot. Stir in the oil, minced garlic, ginger, …

1. Clean the chicken very well and soak it in water and vinegar. Rinse and drain when ready to use.
2. Boil the eggs, peel, and set aside.
3. Finely dice the onions. I like to use the food processor to save time.
4. Add the onions to a pot over low to medium heat. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change color (light pink color). About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot.

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