Doro Wat (Red Chicken Stew)

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Doro Wat (Red Chicken Stew)

Doro Wat is a traditional Ethiopian recipe for a chicken stew in a chill-based curry sauce of tomatoes. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Doro Wat.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4-6

Rating:

Tags : Curry Chilli Recipes Spice Recipes Chicken Recipes Ethiopia Recipes

Ingredients:

340ml passata (tomato sauce)
40g paprika
60ml dry white wine
1 tbsp grated ginger
1 tsp mashed hot chilli pepper
1/8 tsp ground Ethiopian cardamom (or substitute ground black cardamom)
1/8 tsp nutmeg, ground
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp ground allspice
2 medium onions, chopped
2 garlic cloves, minced
2 tbsp cooking oil
1/2 tsp ground turmeric
1.4kg chicken, cut into serving-sized pieces
60ml dry red wine
6 hard-boiled eggs, peeled

Method:

Combine the tomato sauce, dry red wine, grated ginger, chillies, cardamom, nutmeg, cloves, cinnamon and allspice to form the red chilli sauce. Set aside until needed.

In a large frying pan cook the onion and garlic until the onion is tender, but not brown. Stir-in the red chilli sauce, the turmeric and 1 tsp of salt. Add the chicken pieces to the pan, bring the mixture to a boil then reduce the heat to a simmer, cover and cook for about 30 minutes. At the end of this time stir-in the red wine, nestle in the eggs and cook, uncovered, for about 15 minutes (or until the chicken is done). Skim-off any fat and serve with Injera.