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Ethiopian Doro Wat (Chicken Stew)

  • 1minutes
  • 691calories

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Ingredients Jump to Instructions ↓

  1. 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)

  2. 3 tablespoons vegetable oil

  3. 2 tablespoons butter

  4. 2 large onions , sliced

  5. 4 garlic cloves , minced

  6. 1 inch fresh ginger , peeled, finely chopped

  7. 1/4 cup berbere

  8. 1 1/2 cups chicken stock

  9. 2 tablespoons lime juice

  10. 4 hard-boiled eggs , sliced for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.

  2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.

  3. Add berbere and saute the mixture over low heat until it browns.

  4. Add chicken stock and lime juice, simmer 3-4 minutes.

  5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.

  6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread. ?

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