Ethiopian Chicken Stew (Doro Wot)

This Ethiopian stew is commonly served after periods of fasting like Christmas and Easter. Its hearty nature makes it the perfect dish to break a fast and enjoy family time. Christmas according to the Ethiopian Orthodox Church and Ethiopian calendar is 7 January, not 25 December.

Spicy, tasty and warming, this dish is far from the typical Australian BBQ but would be delicious on a cold Christmas night.

Traditionally cooked with butter, I opted for oil and a little yoghurt instead – lighter yet still a little creamy with the yoghurt.


Ingredients:
  • 3 tablespoon vegetable oil
  • 1 tablespoon of minced ginger
  • 1 onion finely chopped
  • 3 garlic cloves
  • 2 tablespoons of Ethiopian spice mix (berbere)
  • 1 tomato, chopped
  • 8 chicken drumsticks
  • 2 cups water
  • 2 cups chicken stock
  • 4 hard boiled eggs
  • 3 tablespoon Greek yoghurt
  • Salt and pepper

Method:
  •      Cook onion in oil until it starts to soften
  •           Add garlic and ginger until soft and fragrant
  •           Add 2 tablespoons berbere and toast until fragrant
  •           Add chicken, tomato, water, stock and salt and pepper
  •        Cook on low to medium heat for 45 minutes to 1 hour or until chicken is cooked through
  •          Take chicken out and cook sauce for 15 minutes or until thick
  •          Take off heat and stir in Greek yoghurt and add the chicken back into it
  •          Serve with boiled eggs and Ethiopian flatbread.


While I used less berbere than a recipe I read, it was still lips tingling spicy. This dish isn’t short on flavour.

Melkam genna – Merry Christmas in Amharic.

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