While searching the internet for chicken stew I came a cross a picture of Doro Wot, I knew I had to try it.Where I live, there are no restaurants (or at least to my knowledge) where they serve African food. I have cooked a Nigerian dish called Jellof Rice, and tasted amazing. Of course there are spices used in African food which are not available where I am, still I try to manage with what I have.
This chicken stew entered my family’s favorite dish list with ease. The caramelized onion and spices flavor the chicken in an outstanding way, and the sauce, MAN! I can have the sauce alone.
This dish can be served with rice or bread, but originally it’s served with Ethiopian bread called Injera, I have not yet made that bread so I can’t say much about it.
Please try this stew, as simple as it may look, its taste will stay with you for long time, I promise.
Let’s get cooking!
2 chicken thighs
2 chicken legs
2 large onions chopped
4 garlic cloves minced (around 1 tablespoon)
1 tablespoon minced ginger
Salt to taste
3 tablespoons butter
1 tablespoon oil
Berbere spice (list of spices for berbere and exact amount to be used for this recipe will be listed below)
3 boiled eggs
2 teaspoons coriander powder
1/2 teaspoon black pepper powder
1/4 teaspoon all spice powder
1/4 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
1/2 teaspoon chili powder (optional)
1/2 teaspoon fenugreek seed powder (I don’t usually add it, my family is not fond of it much).
There are different versions for Berbere but this one works great for us.
– In a hot pan add the chopped onion and stir until light brown. To speed up this process sprinkle a pinch of salt over the onion this will help take out onion’s water and cook faster.
– Add butter and oil to the onion and stir. Add Berbere spice, stir for few seconds.
– Add the chicken and keep stirring until the chicken looses its water and have light brown patch.
– Add garlic and ginger and stir for 1 minute.
– Pour enough boiling water over the chicken to cover it.
– Add salt.
– Let the mixture come to a boil, cover it and let it cook until less than half the water is evaporated.
– Add the eggs and keep cooking until the chicken is done.
– You should have a thick gravy.
– Serve with plain rice or bread.