Doro Wat

Doro Wat is a traditional, spicy Ethiopian chicken stew. My recipe is easy to prepare, and delicious. It is also heart-healthy, without the loss of flavor. Try this amazing recipe tonight!

Doro Wat

2 tablespoons tomato paste
4 cups chicken stock
1.5 pounds chicken thighs
6 hard boiled eggs, peeled
1 teaspoon ground cardamom
3 tablespoons berbere
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
1 teaspoon chopped ginger
salt

In a large stockpot, add salt, and saute chicken with onions in olive oil over high heat. After 2 minutes, add chicken stock, garlic, ginger, cardamom, and 1 tablespoon of berbere. Cook covered over medium heat for 1/2 hour. Then, add tomato paste, salt, 1 tablespoon of berbere, evenly incorporate, and cook uncovered for an additional 1/2 hour. Then, add the remaining 2 tablespoons of berbere, stir, and cook for an additional 20 minutes, or until the sauce has thickened.

Next, place eggs into a serving dish, then pour the ingredients from the stockpot over the eggs, and allow to sit for 15 minutes, covered.

Serve doro wat with injera, naan, or rice.

Enjoy!