Doro Wat
About this Recipe
A spicy onion-based chicken stew that is a staple of Ethiopian cuisine.
Doro Wat
Directions
- Rub the chicken with lemon juice and set aside for 20 minutes.
- Place red onion in a food processor and pulse to cut into a pulp consistency.
- Melt the butter in a rondeau over medium heat. Add the onion and cook for 3-4 minutes stirring to caramelize. Now add garlic and ginger to the onions and cook for one minute.
- Add the berbere spice to the pot and cook for one minute. Add the chicken thighs and eggs to the pot and pour in the chicken stock.
- Whisk in the graham masala seasoning and salt. Simmer chicken for 45 minutes to an hour. Until the internal temperature of the chicken reaches 165°.
- This can be served on top of Injera (Ethiopian pancake made from Teff flour.) or with rice.
Ingredients
- 3 lbs. West Creek® Chicken, Thigh(s), Boneless Skinless
- 1 ea. Peak Fresh Produce® Lemon(s), juice & zest
- 2 Tbsp. Berbere spice
- 3 Tbsp. Nature's Best Dairy® Butter, Unsalted
- 5 ea. Peak Fresh Produce® Onion(s), Red, rough chop
- 4 ea. Peak Fresh Produce® Garlic, cloves, minced
- 1 Tbsp. Peak Fresh Produce® ginger, minced
- 1 qt. West Creek chicken stock
- 1 Tbsp. garam masala
- 1/4 tsp. sea salt
- 6 ea. Nature's Best Dairy® Egg(s), hard boiled, peeled