Ethiopian chicken stew in spicy berbere sauce - a festive dish from East Africa. Chicken simmered for hours with onions, berbere, and aromatic niter kibbeh butter. Served on injera - fermented flatbread made from teff. Hard-boiled eggs enrich the dish. Rich, complex, and deeply satisfying - the essence of Ethiopian hospitality.
💡 Kliknij na składnik aby oznaczyć jako użyty
Finely chop the onion, sauté DRY for 30-40 minutes until caramelized.
Marinate the chicken in lemon juice for 30 minutes.
Add butter, ginger, and garlic to the onion.
Add berbere, cardamom, cayenne, and sauté for 5 minutes.
Add the chicken, turning it in the sauce.
Pour in 200ml of water, simmer covered for 1 hour.
We boil the eggs hard, then peel them.
We score the eggs with a knife and add them to the sauce for the last 15 minutes.
Serve with injera or rice.
Doro Wat is one of the most popular dishes in Ethiopia and is often served on special occasions such as weddings or holidays.
Doro Wat is best served on a large, flat platter, together with injera. It can be garnished with fresh herbs, such as cilantro. Serve warm, and fresh vegetables can be added as a side dish.
Store leftover Doro Wat in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. You can also freeze the dish and then reheat it in a pan or microwave before serving.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this category
Comments (2)
Dodajcie listek laurowy podczas gotowania - subtelny, ale wyczuwalny aromat.
Dodajcie świeże zioła na końcu, tuż przed podaniem. Aromat jest niesamowity!
Add a comment