• Doro Wot – Ethiopian Red Chicken Stew

    Doro Wot
    So Ethiopia, like Morroco, is pretty much a cross-roads of the world-wide spice trade, and has been for centuries. Consequently, they use a TON of different spices to flavor their dishes. Doro Wot is no exception. In fact, it’s really not much more than onions, chicken and spices served atop the traditional Ethiopian flat bread, injera, which is just as simple – teff flour and water, fermented for a day or so and pan grilled. DoroWotOh, and just a note, Ethiopians like their food spicy. I don’t mean spicy, as in, it has a lot of different spices (although it does). No, I mean SPICY, as in, it packs a whole lot of heat.

    Doro Wot

    5-8 pounds of chicken drumsticks and thighs skinned and cleaned
    8 large onions fine chopped
    2 tablepsoons of olive oil
    5 teaspoons minced garlic
    2 teaspoons fine minced ginger
    1/2 cup of Ethiopian Berbere (recipe follows)
    1/4 cup of Paprika
    2 teaspoon ground cardamom
    2 teaspoon Wot Kimem (recipe follows)
    2 teaspoon salt
    1-3 cup of water

    2 teaspoons ground cumin
    ¾ teaspoon ground cardamom
    ½ teaspoon black pepper
    ¼ teaspoon ground allspice
    1 teaspoon ground fenugreek
    ½ teaspoon ground coriander
    8 -10 small dried red chilies
    1 teaspoon ground ginger
    ¼ teaspoon turmeric
    1 teaspoon salt
    2 ½ tablespoons sweet Hungarian paprika
    1?8 teaspoon ground cinnamon
    1?8 teaspoon ground cloves

    Wot Kimem
    3 tbsp ground cumin
    1 tbsp ground ginger
    1 tbsp garlic powder
    1 1/2 tbsp ground cardamom


    In a large pot, heat the oil over medium-high heat. Add the onions, and reduce heat to medium. Cook for an hour or so, stirring frequently and adding liquid as necessary until onions are caramelized and brown. Add the garlic, ginger and spices and simmer for 5-10 minutes. Add the chicken, and reduce heat to medium-low. Simmer for another hour or so, or until chicken is very tender. Serve without utensils on injera (recipe below).



    1 cup Teff Flour
    1 cup All-Purpose flour
    3 cups water

    Mix all ingredients well, cover with a damp towel and let stand at room temperature overnight or up to three days, until surface begins to foam and bubble.

    Heat a skillet over medium-high heat. Add 1/4 cup of the batter, which should resemble a very thin pancake batter. Cook until bubbles form and the top is dry. Do not flip, injera is cooked on only one side. Serve with doro wot.

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