Spicy Ethiopian Chicken Stew (doro wat or sanbat wat)
Ethiopian and Eritrean are nations steeped in rich culture and history. And for us, this means they are nations with delicious dishes and flavorful foods. While there are many different variations and urban food, the classic dishes of the onion-heavy wat stews and the sauteed meat tibs still reign supreme.
Of these wats, the most famous and most frequently enjoyed is the doro wat. This savory, spicy, chicken stew is a staple in Ethiopian homes and restaurants. Made from heavily seasoned chicken, savory yellow onions, pungent garlic, potent ginger, tangy lemon juice and the essential Berbere spice, it packs a punch of heat but most importantly, it bursts with complex flavor. Combined with the typical injera (fermented flatbread), it makes for a filling meal.
Ethiopian Shabbat with Sanbat Wat
Within the Beta Israel (Jewish Ethiopian) community, a variation of this dish is a staple for Shabbat lunches. Called sanbat (shabbat) wat by them, it is enjoyed on Friday night or Saturday afternoon. This dish is made distinct by it including cooked eggs and its use of vegetable oil instead of the usual niter kebbeh (spiced clarified butter) in its making. It is made before Sanbat and eaten by Ethiopian Jews during the day and night. Similar to cholent, chamin, dafina, it is another type of warm stew enjoyed by Jews on Shabbat.
This dish takes the best flavors and spices of Ethiopian cuisine and makes it in the traditional wat style and it is a welcome addition to any cookbook or recipe list you might have. If you’re looking to enjoy an exotic, Ethiopian Shabbat, you can’t do it without the sophisticated and savory Sanbat Wat. Make sure to let us know how it tastes and send us all your pictures of it @gokoshercowboy on Instagram. And as always, Bon Appetit and enjoy!
Spicy Ethiopian Chicken Stew (Doro Wat or Sanbat Wat)
Equipment
- Dutch oven
DESCRIPTION
INGREDIENTS
- 3 lbs. chicken thighs cut into 1 inch pieces (or 3 chicken breasts, cut into ½ inch pieces)
- 2 tablespoons lemon juice
- 7 tablespoons extra virgin olive oil (divided)
- 3 cups yellow onions (finely minced in food processor)
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- ¼ cup Ethiopian Berbere spice blend
- 1½ teaspoons salt
- ½ cup Tej Ethiopian honey wine (substitute with white wine mixed with 1 teaspoon honey)
- 1 cup chicken stock
- 4 hard-boiled eggs (pierced all over with fork about ¼ inch deep)
INSTRUCTIONS
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat 2 tablespoons of olive along in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon oil and continue to sauté, covered, for another 20 minutes, stirring occasionally.
- Add the Berbere and the 2 remaining tablespoons of oil and sauté, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more Berbere according to heat preference. Add the boiled eggs and simmer on low heat,
- covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
NUTRITION
See more Ethiopian recipes here.
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