Doro Wat is a classic spicy Ethiopian chicken dish. It is often referred to as the national dish of Ethiopia.
Today is Ethiopian New Year's Day and in celebration I asked Mekedes to teach me how to make Doro Wat. Some of you may balk at her Doro Wat made easy recipe. But, she is Ethiopian through and through. She learned how to make Doro Wat growing up in Ethiopia and just like my mom taught me some short cuts, she uses some short cuts as well.
Mekedes' Doro Wat
1.Prepare the chicken:
Add
2-3 cups of water
2 lemons quartered
1 tsp salt
Chicken pieces (whatever kind you want to use.)
Add chicken to water, salt and lemons. Squeeze the lemon juice on the chicken. Let sit until sauce is ready. Then add chicken to sauce.
2. Boil 6 eggs. After they are done, peel and score the edges with a knife.
3. Make the Sauce:
4-5 large red onions
5 garlic cloves, grated
1 T. grated fresh ginger
5 garlic cloves, grated
1 T. grated fresh ginger
Chop onions in a food processor into small pieces. Add onions, garlic and onion in a large pot or cooking pan (large enough to hold the finished product). Do not add oil or liquid. Cook on medium high until "brown is coming" Do not brown. When you see the onions beginning to turn it is time to stop. You may have to add a little oil during the cooking. Note: It is easy to burn the onions if you don't watch them closely. I did.
Add
1/4 cup oil or butter (there is a special spicy Ethiopian butter recipe floating around, but I just used canola oil.)
chicken stock cube
1 tsp cumin
1 tsp poultry seasoning
1 tsp black pepper
1tsp nutmeg
1 tsp berbere powder (I bought in Ethiopia..not sure where to buy in US)
Cook on medium heat for about 1/2 hour, adding a little water if it gets too dry.
Add (this is the interesting part! I had no idea she put spaghetti sauce in her doro wat.)
1/2 jar of store bought spaghetti sauce
Bring to a boil and put in chicken pieces. I used two packs of chicken breast, because that is what my kids like. You can use a whole chicken cut up, or chicken legs or thighs. Cover and turn down heat to medium or medium lo. Simmer about 1 hour.
Add the boiled eggs and stir together.
Serve with injera. Injera is the Ethiopian staple. It is a big, round, spongy pancake-like bread made with teff flour. It has a sour dough taste. Food is served on injera and pieces of injera are used to scoop up the wat.
We are eating our doro wat with rice. I will have to learn how to make injera another day.
