One of the national dishes of Ethiopia, Doro (chicken) Wat is a magnificently spicy, warming delight. When done traditionally it is truly fiery, to the same mouth numbing level as a Vindaloo, and it also features the unique flavour of Ethiopian passion berry. Ethiopians use a type of clarified butter to make Wat, similar to ghee, but sunflower oil works for those who don’t care for ghee. The base of the dish is Berbere spice blend, and the key to success is patience as there is a long cooking process involved, specifically the slow-cooked onion, garlic and ginger. To get the right result, it is essential not to skimp on the time.

01.

Ingredients

4 boneless chicken thighs
2 tbsp Lemon juice (only needed if you wish to tenderise your meat)
2 tbsp Ghee/Sunflower Oil
2 tbsp Extra Virgin Olive Oil
1 large Onion, minced
3 cloves Garlic, minced
Thumb size Fresh Ginger, minced
2 tsp Berbere spice blend
2 tsp Honey
Chicken Stock
2 Hard-boiled Eggs

02.

Method

  • Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes. This will tenderise the meat although it’s not always necessary for chicken. Works well if using beef.
  • Heat the ghee along with the olive oil in a heavy pan. Add the chopped onion and saute, covered, over low heat for 10 minutes, stirring occasionally.
  • Add the garlic and ginger and continue to saute, covered, for another 20 minutes, stirring occasionally. if it sticks to the pan, add a dash of water.
  • Add the berbere spice and leave covered, over low heat for another 30 minutes, stirring occasionally.
  • Add the chicken with enough stock to cover, also adding the honey, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Adjust the seasonings, adding more berbere according to heat preference and salt and pepper according to taste. Add the boiled eggs and simmer on low heat, covered, for another 5 minutes.
  • Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.