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Doro Wat: Ethiopian Chicken Dish
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Prep Time:
10 minutes
10 minutes
Cook Time:
87 minutes
87 minutes
Total Time:
97 minutes
97 minutes
Ethiopian chicken with berbere spice blend, tomato-white wine sauce, and egg garnish - a flavorful fusion dish.
Ingredients:
- 1 cup butter, divided
- 1 onion, chopped
- 2.5 cups water, divided
- 1 (6 ounce) can tomato paste
- 0.75 cup berbere seasoning
- 1 teaspoon chopped garlic
- 0.5 teaspoon ground ginger
- 4 skinless, boneless chicken breasts, cubed
- 0.33333334326744 cup sweet white wine
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon freshly ground black pepper
- 4 hard-boiled eggs
Instructions:
- In a skillet over medium-low heat, melt 1/2 cup butter. Sauté onion until translucent, about 5 to 6 minutes. Stir in 1/2 cup water and tomato paste; cook until hot, about 2 minutes. Add remaining butter, berbere, garlic, and ginger. Reduce heat to low and simmer until mixture thickens into a paste, around 20 to 30 minutes.
- Blend the remaining water with the flavorful berbere paste, then introduce the chicken. Allow it to simmer and thicken to a saucy consistency for approximately 45 minutes.
- Add white wine, fragrant cardamom, and aromatic black pepper to the sauce, then gently introduce hard-boiled eggs. Simmer until the sauce thickens slightly, approximately 15 minutes.