Doro Wat (Ethiopian Chicken Stew)

Name: Doro Wat (Ethiopian Chicken Stew)
Total time: 2 h
Yield: 5
Cuisine: Ethiopian
Ingredients: 1 kg Chicken legs and thighs; 5 Onions, very finely chopped; 4 tbsp Berbere spice blend; 3 tbsp Niter kibbeh (spiced butter) or oil; 2 tbsp Garlic, ginger; 5 Hard-boiled eggs

A deeply spiced chicken stew built on a mountain of slow-cooked onions and berbere, traditionally served with injera.

Источник

Автор рецепта Ethiopian tradition · 🏺 Традиционное

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Смотри, как это готовят · 3 видео

Munchies Mary Doni How To Cook Great

⏱ 120 мин🍽 5 порций🔥 420 ккал🇪🇹 Эфиопия🌶️🌶️🌶️

ХаляльБез глютенаБез молочного

Ингредиенты

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Приготовление

Cook the mountain of finely chopped onions in a dry pot over low heat, stirring, until they collapse into a soft paste — this can take 20–30 minutes and is the foundation of the dish.
Add the spiced butter, garlic and ginger and cook until fragrant.
Stir in the berbere and toast it gently so the spices bloom without scorching.
Add a little water to make a thick sauce, then nestle in the chicken and coat it well.
Braise low and slow until the chicken is falling-tender and the sauce is thick and glossy.
Slip in the peeled hard-boiled eggs to warm through, and serve on injera.