Ethiopia | Poultry | Beef | Chicken | Zucchini

Doro Wat

(Ethiopian chicken in red pepper paste)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken, legs & thighs skinless 2 pounds
Lemon juice only 1
Salt 2 teaspoons
 
Onions chopped 2
Garlic crushed 3 cloves
Gingerroot peeled, chopped 1 tablespoon
 
Oil, butter or niter kibbeh 1/4 cup
Paprika 2 tablespoons
Berberé paste 1/4 - 1/2 cup
Red wine 1/4 cup
Water or stock   3/4 cup
Cayenne pepper   1/2 - 2 teaspoons
Salt & pepper   to taste
     
Eggs (optional) hard boiled 4

METHOD

Basic Steps:  Marinate → Puree → Sauté → Simmer
  1. In a large bowl, mix the chicken, lemon juice and salt and marinate for about 30 minutes.
  2. Puree the onions, garlic and ginger in a food processor or blender.
  3. Heat the oil, butter or niter kibbeh in a large pot or Dutch oven. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Add berberé paste and stir to cook through, 2-3 minutes.
  4. Add the onion puree and sauté on medium heat until excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
  5. Add wine, water or stock, chicken, salt and pepper and cayenne. Stir well and bring to a slow simmer. Cover and let simmer from 45-60 minutes. Add water as necessary to maintain a sauce-like consistency.
  6. In last 10 minutes of cooking add the whole hard boiled eggs. Adjust seasoning and serve.

VARIATIONS

  • Sik Sik Wat: Substitute 2 lbs of cubed stewing beef for the chicken. Proceed with the recipe.
  • Vegetable Wat: Substitute 2 lbs of small zucchini, halved and quartered. Proceed with the recipe, but just cook long enough for the zucchini to be cooked through and soft.
  • Doro Alich'a: Eliminate the paprika and berbere and substitute white wine for the red wine.
  • Traditionally, the pureed onions are cooked first in a dry pan without any oil. The liquid evaporates out and they take on a unique toasted flavor. If you'd like to try this method, just make sure your flame isn't so high it burns the onions, and stir constantly. Then add the oil, butter or niter kibbeh, the paprika and the berbere and proceed with the recipe.
  • Lamb or fish may also be substituted.
  • Chicken breast can be used, but the result won't be as tender and moist.
  • If you don't want to use red wine, just use a full cup of water or stock.

NOTES

  • Doro wat is perhaps the best known Ethiopian dish. It is traditionally very spicy, but adjust the amount of cayenne to your liking.
  • Also spelled doro wot or doro wet.