Doro Wat
Feb. 20, 2007, midnight | By
Betsir Zemen
| 17 years, 9 months ago
A taste of Ethiopia
Doro Wat, also called Dorho Sebhe, is one of the most common Ethiopian dishes. Doro Wat, a spicy Ethiopian sauce with chicken and eggs, is normally served with injera. Injera is a spongy, flat bread that can be bought at any Ethiopian market in Maryland. Once you try this Ethiopian dish, your taste buds will experience a unique, unforgettable delight!
This photo features one of the many particularly tasty ways to serve Doro Wat. photo courtesy of www.testkaas.nl
Makes 4 servings
Kitchenware:
- Large bowl
- Cutting board
- Knife
- Large pot
- Small bowl
- Cup or small container
- Large bowl
- Cutting board
- Knife
- Large pot
- Small bowl
- Cup or small container
Ingredients:
- 1 lemon
- 2 tsp of salt
- 2 onions
- 4 tbsp of butter
- 4 cloves of garlic
- 1 piece of ginger root
- 1/2 tsp ground fenugreek
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 tbsp paprika
- 1 tbsp. cayenne pepper
- 3 tbsps tomato paste
- 1 cup dry red wine
- 4 hardboiled eggs
- 1 chicken (about 2 pounds)
- 1 lemon
- 2 tsp of salt
- 2 onions
- 4 tbsp of butter
- 4 cloves of garlic
- 1 piece of ginger root
- 1/2 tsp ground fenugreek
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1 tbsp paprika
- 1 tbsp. cayenne pepper
- 3 tbsps tomato paste
- 1 cup dry red wine
- 4 hardboiled eggs
- 1 chicken (about 2 pounds)
Preparation:
1. Squeeze lemon juice out of lemon and into cup.
2. Finely chop onions.
3. Clean, scrape, and chop ginger root.
4. Clean chicken and cut into serving size pieces.
5. Remove skin from chicken and pierce each piece of meat with a knife.
6. Combine paprika and cayenne pepper in small bowl.
7. In large bowl, combine lemon juice, half the salt, and chicken pieces.
8. Let mixture marinate for 45 minutes.
9. Meanwhile, cook the onions for a few minutes in the pot, stir constantly to prevent burning.
10. Add butter, garlic, ginger, fenugreek, cardamom, nutmeg, remaining salt, cayenne pepper, paprika, and tomato paste. Stir and simmer, making sure onions do not brown.
11. Add dry red wine and bring mixture to a low boil while stirring, continue to cook for a few minutes, then reduce heat.
12. Add chicken pieces to the pot and cover with the sauce. Cover and simmer for 20 minutes, turning chicken every 5 minutes.
13. Add hardboiled eggs and cover with sauce. Continue to simmer for 20 more minutes, turning chicken and eggs every 5 minutes.
14. Serve hot with injera, and enjoy!
2. Finely chop onions.
3. Clean, scrape, and chop ginger root.
4. Clean chicken and cut into serving size pieces.
5. Remove skin from chicken and pierce each piece of meat with a knife.
6. Combine paprika and cayenne pepper in small bowl.
7. In large bowl, combine lemon juice, half the salt, and chicken pieces.
8. Let mixture marinate for 45 minutes.
9. Meanwhile, cook the onions for a few minutes in the pot, stir constantly to prevent burning.
10. Add butter, garlic, ginger, fenugreek, cardamom, nutmeg, remaining salt, cayenne pepper, paprika, and tomato paste. Stir and simmer, making sure onions do not brown.
11. Add dry red wine and bring mixture to a low boil while stirring, continue to cook for a few minutes, then reduce heat.
12. Add chicken pieces to the pot and cover with the sauce. Cover and simmer for 20 minutes, turning chicken every 5 minutes.
13. Add hardboiled eggs and cover with sauce. Continue to simmer for 20 more minutes, turning chicken and eggs every 5 minutes.
14. Serve hot with injera, and enjoy!
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