Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp berbere spice blend
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 tbsp butter
- Salt, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip and brown the other side, then remove the chicken and set aside.
2. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
3. Add the berbere spice blend, paprika, cumin, coriander, cinnamon, cardamom, nutmeg, allspice, and black pepper to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the tomato paste and chicken broth to the pot and stir to combine. Add the chicken back to the pot, skin-side up, and bring to a simmer.
5. Cover the pot and reduce the heat to low. Cook for 45 minutes to 1 hour, until the chicken is cooked through and tender.
6. Remove the chicken from the pot and set aside. Increase the heat to medium-high and simmer the sauce until thickened, about 10-15 minutes.
7. Stir in the butter and salt to taste.
8. Serve the chicken with the sauce spooned over the top, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning chicken, medium-low heat for simmering sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 35g
Carbohydrates: 20g
Fiber: 4g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Berbere spice blend can be substituted with a mixture of chili powder, cumin, coriander, and paprika
- Tomato paste can be substituted with tomato sauce or crushed tomatoes
Variations:
- Vegetarian Doro Wat: Substitute chicken with chickpeas or tofu
- Beef Doro Wat: Substitute chicken with beef stew meat
- Lamb Doro Wat: Substitute chicken with lamb stew meat
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning and sticking
- Adjust the spice level to your preference by adding more or less berbere spice blend
- Serve with injera, a traditional Ethiopian flatbread, for an authentic experience
Storage instructions:
Store leftover Doro Wat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve Doro Wat in a large bowl with injera on the side.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with traditional Ethiopian sides such as injera, lentil stew, and collard greens.
Suggested side dishes:
- Injera
- Lentil stew
- Collard greens
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, simmer for longer to thicken.
- If the chicken is not cooked through, continue to simmer until fully cooked.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Doro Wat is a traditional Ethiopian dish that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
Doro Wat is a spicy and flavorful dish with a complex blend of spices and a rich tomato-based sauce.
Serving suggestions:
Serve Doro Wat family-style in a large bowl with injera on the side for everyone to tear off and use as a utensil.
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Region: Ethiopian