#Ethiopian-Spiced #Chicken# Doro# wet #Traditional# best #recipes #delicious #best # Chicken #Stew)
Doro Wat (Spicy Ethiopian Chicken Stew)
Doro wat is a very spicy dish, made with chicken, liver, gizzard and boiled eggs. It is a very popular dish in Ethiopia, and because it includes chicken and eggs, it is prepared for very special occasions. It is often served with injera, the traditional Ethiopian bread.
Why is Doro wat so popular in Ethiopia?
It is a very popular dish in Ethiopia, and because it includes chicken and eggs, it is prepared for very special occasions. It is often served with injera, the traditional Ethiopian bread. One says that Ethiopian girls are ready for marriage when they know how to cook a doro wat and homemade berbere perfectly.
Doro Wat -Ethiopian Chicken Stew -slowly simmered in a blend of robust spices. Easy thick, comforting, delicious, and so easy to make! In a large pot, over medium heat, heat until hot, and then add spiced butter and onions, sauté onions, stirring frequently, until they are deep brown about 7 -10 minutes.Where does the recipe for Doro wat come from?
The injera is used in place of an eating utensil and is used to scoop up the chicken stew. This recipe for Doro Wat comes by way of request from Jared ( Make a Request! ). He said he has been trying for several years to find a good recipe. Jared, this recipe is both authentic and delicious – I think you’ll be very happy with it!
What kind of flatbread is used for Doro wat?
Western adaptations are still spicy, but quite tame compared to the real deal. Traditionally Doro Wat is served with an Ethiopian flatbread called injera. It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used.