Ethiopian chicken stew.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.

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  • 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.

Nutrition Facts

498 calories; 41.4 g total fat; 284 mg cholesterol; 152 mg sodium. 8.7 g carbohydrates; 21.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/11/2011
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 cardamom and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use). For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne. One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors;-) Read More
(44)

Most helpful critical review

Rating: 2 stars
03/28/2016
Very bland will add more berbere garlic and salt to make it more palatable. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/11/2011
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 cardamom and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use). For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne. One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors;-) Read More
(44)
Rating: 4 stars
06/11/2011
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 cardamom and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use). For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne. One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors;-) Read More
(44)
Rating: 5 stars
08/14/2015
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 Ethiopian meal it was still being raved about at breakfast. Read More
(2)
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Rating: 2 stars
02/21/2016
A waste of time! Read More
Rating: 2 stars
03/28/2016
Very bland will add more berbere garlic and salt to make it more palatable. Read More