Spicy Ethiopian Chicken Stew (Doro Wat or Sanbat Wat)
Adapted from the daringgourmet.com. "There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!" The stew is made from chicken and sometimes hard-boiled eggs is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera flatbread. A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a parve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used.
Servings: 6 servings
Calories: 792kcal
Equipment
- Dutch oven
Ingredients
- 3 lbs. chicken thighs cut into 1 inch pieces or 3 chicken breasts, cut into 1/2 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 1/4 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
Calories: 792kcal | Carbohydrates: 15g | Protein: 43g | Fat: 58g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 1615mg | Potassium: 696mg | Fiber: 5g | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 9mg