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Doro Wat (Ethiopian Chicken)
This is my version of Doro Wat, a very popular traditional food in Ethiopia, this chicken stew is spicy and flavorful and very easy to make.
We served ours over cooked brown rice, but you could also serve it in a bowl with flat bread or Naan on the side. We typically don't use much dark meat chicken in our meals, but this dish could also be prepared using not only the chicken breasts but dark meat thighs as well. Remove the skin before cooking to reduce some of the fat and calories from the chicken.
Berbere is a very spicy seasoning hand blended from cumin, cardamom, allspice, fenugreek, coriander, cloves, black pepper, chile pepper flakes, cayenne pepper, ginger root, turmeric, salt, paprika and cinnamon. Be prepared for some heat.
This food is low in Cholesterol and Saturated Fat while being a very good source of Vitamin C and a good source of Protein, Manganese and Niacin.
Ingredients:
- 2 lb boneless, skinless chicken breasts, cut into 1" cubes
- 1 onion, diced
- 1 medium green bell pepper, chopped
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoon tomato paste
- 1/2 cup water
- 2 Tablespoons Dried Cilantro or 1/4 cup fresh, chopped
- 6 Cups of cooked rice
- 2 tablespoons Berbere
Instructions:
- Sauté onion in olive oil until translucent.
- Add chicken, 2 tablespoons of the Berbere, bell pepper and garlic.
- Coat chicken well, add tomato paste and water and stir well.
- Simmer for 35-45 minutes.
- Add cilantro and taste to adjust seasoning.
- Serve over cooked rice.
Makes 8 servings.
Ingredients for this recipe:
Dried Cilantro
Starting at: $4.27
Berbere
Starting at: $4.27