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.
- 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
- 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.