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Doro Wat: Ethiopian Chicken Dish Recipe

Recipe by: Twin Cities

"I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook1 h 27 m
Ready In1 h 37 m

1Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
2Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Footnotes

Cook's Notes:
Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.
If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.
You can substitute any other type of meat for the chicken breast, if desired.

Ingredients