Common spellings of this delicious stew include doro wett, doro wat and doro wot.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 12 servings |
Ingredients
- 1 small-size chicken
- Juice from 2 limes
- Kosher salt and freshly ground black pepper
- 6 cups chopped red onion
- 3/4 cup clarified butter
- 2 tablespoons minced garlic
- 2 tablespoons peeled and finely chopped fresh ginger
- 3 1/2 tablespoons berbere
- 1/2 cup red wine
- 12 hard-boiled eggs
- Injera, recipe follows, for serving
- Ayib (fresh Ethiopian cheese), for serving
- 2 cups teff flour
- 2 cups self-rising flour, such as Aunt Jemima
- 2 cups barley flour
Instructions
- Cut the chicken in 12 pieces and wash it with cold water. Put it in a medium bowl with cold water to cover, the lime juice and 2 tablespoons salt and set it aside to soak.
- In a medium pot over medium-low heat, sauté the chopped onion with 1/4 cup of the clarified butter until golden brown and starting to stick to the pot, 15 to 20 minutes. Add the minced garlic and ginger and keep on cooking, stirring, for 10 minutes more. Add the berbere and 1 1/3 cups water and continue cooking for 15 minutes at medium heat.
- Deglaze the pot with the red wine and continue cooking for another 10 to 15 minutes.
- Rinse the chicken and pat dry. Cut 2 to 3 slits in each chicken piece with a knife, making sure you do not cut all the way through, add them to the sauce and stir gently until coated with the sauce. Let the chicken cook for about 30 minutes.
- Add the remaining 1/2 cup clarified butter and cook for 15 minutes. Add 2 2/3 cups water and let it simmer until the chicken pieces are tender, another 30 to 45 minutes. Season with salt and pepper and remove from the heat.
- Peel the hard-boiled eggs, poke with a fork and add them to the doro wett for about 5 minutes.
- Serve with injera and ayib.
- Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
- In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
- On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
- Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
- The cooked injera can be kept in the freezer for about 6 months.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 679 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 245 mg |
| Sodium | 740 mg |
Reviews
Saw similar recipe on PBS but I needed print recipe. Tried this one adjusting for gluten free. Refreshing and party worthy. Thanks