Delicious. Made it as described with the exception of using chicken thighs instead of chicken breast, making my own berbere. Also, found a recipe for the cabbage potato dish mentioned (All Recipes Ethiopian Cabbage Dish) and it made a great side dish for the Doro Wat. My husband, the picky eater, had two big helpings of everything.
I absolutely love Ethiopian food - so much so I was nervous about making it because I didn't want to muck it up. This recipe did not disappoint! My only change was using fresh chopped tomatoes rather than the paste. I had to let it simmer a bit longer before and after adding the chicken to get the consistency I wanted but it was so worth it. They key here is patience, let things just barely simmer slowly and taste as you go. I made it with the recommended cabbage/potato dish (also posted by the user Twin Cities) and enjoyed with injera. Everyone went back for seconds and mopped up the sauce with the bread. Thanks for posting - I'm adding this to my "show-off" recipe box for sure! Of note: I've seen this served with a lightly dressed green salad or collard greens if you want to simplify the side dish.
Flavorful and delicious. This easy to make recipe gives you a very fragrant meal to enjoy with injera bread. Thank you for the recipe.
This dish is AMAZING! I will definitely make this again. Doro wat is incredibly fragrant and delicious. I didn't use any eggs but it still turned out amazingly. I barely have words to describe how good this tastes. Thank you Twin Cities for this recipe!
5 stars for effort!!! I will soon post the Authentic way of making it so you can enjoy..
First, buy a whole chicken, clean and let soak in cool water with lemon and salt.
Finely cut yellow jumbo onions (not sweet) about 7-8 onions. You want to fill the pot more than half way as it will cook down.
Add cooking oil, about 3/4 of a cup. Once onions are mostly cooked, add berbere. 3/4 of cup and let cook for another 45 minutes.. add 5 tomatoes after 25 minutes into the 45 minutes.. boil water in separate pot and add the chicken to it.. add water to the onions filling about 3/4 of the pot. After 25 minutes add the chicken to the onions and let it cook for another 45 minutes not stirring so often so the chicken doesn’t fall apart.. boil eggs in separate pot, once done, take shell off and add four slits in the egg and add to pot of chicken when there is 10 minutes left or the water has reduced to your liking. Scoop excess oil from top of pot (Optional) and you’re done. Should take no less than 2 1/2 hours. This dish is about patience
Very delicious very spicy and very hot! I made this in the crock pot. I only used 2/3 cup of the berbere spice because that's all I had. I subbed 1 cup chicken broth for the water and only used 1 stick of butter. That seems to be enough. I've never had Ethiopian food except for what I've made off of All Recipes. I got the berbere spice off of Amazon. Thank You! Will definitely make again!
This dish is delicious my family loved it. I dont eat spicy dishes my husband and kids loved it the pot was empty. Its very spicy I tried a small piece but it was too spicy for me. They ate it clean to the pot.
One of the best flavors I ve ever tasted.
This is delicious! The whole family enjoyed it. Don't really need the egg. I added cream at the end to cut the acidity of all the tomato.
Holy cow. I love spicy food and couldn t eat this even after adding a pint of sour cream and adding noodles!!! Flavor is awesome though. I too am guessing that the amount of Berbere is WAY off or that there s a lot of difference between brands. I suggest you make the recipe and add this spice last. Start with a tablespoon and move up until you get it the way you like. I used 2/3 cup and that was definitely too much. I m glad I did a trial run before my party. I m still going to make this but using my suggestion to add the Berbere last little by little.
