Doro Wot (Red Chicken Stew) is a traditional Ethiopian recipe for a classic stew of chicken pieces in an oil, onion, garlic and spice base coloured red with paprika. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Red Chicken Stew (Doro Wot).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1.4kg chicken drumsticks and/or chicken thighs, skinned and washed
4 large onions, finely chopped
250ml vegetable oil
2 1/2 tsp minced garlic
1 tsp garlic powder
1 tsp powdered ginger
4 tbsp Berbere spice
2 tbsp paprika (for the red colour)
1 tsp ground korerima (Ethiopian cardamom) [substitute black cardamom seeds]
1 tsp Wot Kimem
1 tsp salt (or to taste)
6 hard-boiled eggs
125ml water
Method:
Combine the vegetable oil and ginger in a large pot. Add the onion and garlic then simmer gently for about 8 minutes, or until cooked a light golden brown (add a little water, as needed, to prevent sticking). Now stir in the Berbere spice and paprika and continue simmering, stirring occasionally, for about 20 minutes.
Stir in the chicken and water then nestle in the hard-boiled eggs, cover and continue simmering until the chicken is done. Finish by stirring in the salt, korerima and wot kimem. Serve hot with Injeera.
When served with injera flatbread, this is Ethiopia's national dish.
)
Click on the image, above to submit to Pinterest.