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Warm Spices and Rich Flavors Make Doro Wat One of Our Favorite Chicken Stews
2 hrs 15 mins
2 hrs 15 mins
6
Steps
- Melt butter in a medium saucepan over medium. Add koseret, ground fenugreek, cardamom, and Azmud mix; bring just to a boil over medium. (White foamy milk solids will float to the top.) Reduce heat to low, and gently boil until foam subsides, butter stops bubbling, and milk solids sink to bottom of pan, about 5 minutes. Pour Kebe through a cheesecloth-lined fine mesh strainer into a medium heatproof bowl; set aside.
- Prepare the Doro Wat
- Place the chicken pieces in a large bowl, and cover with cold water. Add the lime juice and 1 teaspoon of the salt; place in refrigerator, and let the chicken soak while preparing the sauce.
- Place the onion in a medium pot over medium-low; cook, stirring occasionally, until the onion begins to steam, about 5 minutes. Add the oil, and reduce the heat to medium-low. Cook, stirring often, until the onion is fully softened and beginning to brown in spots, about 20 minutes. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger; cook, stirring often, until very fragrant, about 2 minutes. Stir in the Berbere spice blend; cook over medium-low, stirring constantly, until fragrant and the spices turn a few shades darker, about 2 minutes. Add the chopped tomato, and reduce heat to low. Cook, stirring often, until the mixture darkens to a reddish-black color, about 15 minutes. Add the remaining 2 tablespoons garlic and 1 tablespoon ginger, and stir to combine. Add the Kebe, Doro Wat Spice, Mekelesha, and 1 teaspoon of the salt. Cook over low, stirring often, until flavors meld, about 10 minutes.
- Remove the chicken from the water bath, and add it to the pot along with the remaining 1 teaspoon salt; discard the water. Cook over low, stirring often, until moisture begins to release from the chicken, about 10 minutes. Add the warm water, and bring to a simmer over medium. Simmer, stirring and flipping the chicken occasionally, until the chicken is tender and cooked through, about 35 minutes. Remove from heat. Stir in the cardamom and eggs, gently turning to coat eggs in sauce. Let stand 5 minutes.
- To serve, divide the Doro Wat evenly among 6 shallow bowls. Halve each egg and add to each bowl.
Originally published at foodandwine.com. Reproduced for personal collection.
