Doro Wat is probably the best known food from Ethiopia. It is traditionally very spicy but you can tailor it to your taste.
You can see it in the above photo. It's inthe middle of the plate. Next time I fix it, I'll get a better photo but I like this one. Ab looks so little here! It is just several weeks after bringing Ab home. We had gone to the Blue Nile to get some food he would recognize!
- chicken legs & thighs –2 pounds
- lemon, juice only—1
- salt—2 tsps
- onions, chopped—2
- garlic, crushes—3 cloves
- gingerroot, peeled & chopped, 2 tbs.
- oil, butter, or niter kibbeh—1/4 cup
- paprika—2 tbsp
- Berbere –1/4-1/2 cup
- water or stock—3/4 cup
- red wine—1/4 cup (optional)
- cayenne pepper—1/2 to 2 tsp
- salt and pepper—to taste
- hard boiled eggs—4
Heal the oil, butter, or niter kibbeh in a large pot over medium heat. Add paprika and stir. Cook for 1 minute. Do not burn! Stir in berbere and cook for another 2-3 minutes.
Add the pureed mixture and sauté until most of the moisture evaporates and the onion cooks down. About 5-10 minutes. Careful not to burn!
Pour water or stock and wine in and stir in the chicken pieces, cayenne, salt and pepper. Bring to boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce like consistency.
Add whole hard boiled eggs and continue to cook for 10-15 minutes or until the chicken is cooked through and very tender.
Adjust seasoning if you need to and serve hot with injera or rice!
I have also cooked this by adding it in the crockpot after sautéing the mixture and that does well also!