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Doro Wat Recipe

Recipe by: Tonyell Dasia Clyburn

"Ethiopian chicken stew."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 40 m
  • Ready In1 h 50 m
  • 1Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
  • 2Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Ingredients
  • 8 servings
  • 498 cals
  • 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
  • 2 cups water
  • 1/4 cup lemon juice
  • 3 cups chopped Bermuda onion
  • 3 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • 1 cup water, or as needed
  • 2 tablespoons all-purpose flour (optional)
  • 2 tablespoons water (optional)
  • 8 hard-boiled eggs, peeled
Nutrition

Amount per serving ( 5 total)

  • Calories:
    498
    25%
  • Fat:
    41.4
    64%
  • Carbs:
    8.7
    3%
  • Protein:
    21.9
    44%
  • Cholesterol:
    284
    95%

Based on a 2,000 calorie diet

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