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Bithia's Doro Wat
Bithia's Doro Wat
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Savor Bithia Fikru Anderson's flavorful doro wot, a spicy chicken stew served with soft injera bread for a truly satisfying meal.
Ingredients:
  • 1.75 pounds chicken thighs, skin removed
  • 1.75 pounds chicken drumsticks, skin removed
  • 0.25 cup grated fresh ginger
  • 2 tablespoons minced garlic
  • 4 tablespoons niter kibbeh (spiced clarified butter), divided
  • 1 cup thinly sliced red onion
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons berbere (Ethiopian spice blend)
  • 1.5 teaspoons fine kosher salt
  • 1 teaspoon sweet paprika
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons finely chopped cilantro leaves and stems
  • 6 pieces injera (Ethiopian bread)
Instructions:
  • Score the chicken thighs and drumsticks with a knife in multiple places; massage with ginger and garlic until fully coated.
  • In a deep 12-inch skillet or Dutch oven, melt 2 tablespoons of niter kibbeh over medium-high heat. Place the chicken pieces in a single layer and cook until golden brown on each side, about 3 minutes per side. Then, transfer the chicken to a plate.
  • Stir in the remaining 2 tablespoons of niter kibbeh. Add the onion and stir-fry over medium-high heat until softened and light brown around the edges, about 5 to 8 minutes. Pour in the tomato sauce and sprinkle in the berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally until a thin layer of oil separates from the sauce, creating a spice-colored film on the surface, for about 20 minutes.
  • Place the chicken back in the skillet with any juices. Pour the sauce over the chicken, ensuring it is well coated. Cover and cook, turning the chicken pieces occasionally, until fully cooked and tender, for about 35 to 40 minutes.
  • Garnish with fresh cilantro and enjoy with warm injera.

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