Ingredients1 h 50 m servings 498 cals
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place 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.
Per Serving: 498 calories; 41.4 g fat; 8.7 g carbohydrates; 21.9 g protein; 284 mg cholesterol; 152 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced. For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, ca...
Good recipe, well recieved by the family. I substituted chicken thighs, doubled the cayenne and paprika and added a jalapeño (we like our food with a little kick.) Served as the base of a full ...
Very bland, will add more berbere, garlic, and salt to make it more palatable.