This dish brings me back to all my favorite childhood memories & waking up on a special day to the smell of berbere & onions caramelizing. This is by no means a quick dish; The heat on your stove will remain medium-low the entire time & you have to do a lot of watching and continuous stirring. The key to this recipe is the slow cooking of the onions so don’t rush the process. Doro wot takes a lot of time & patience to be made perfectly, & it is absolutely worth it. There’s a reason this is the national dish of Ethiopia… it’s ridiculously delicious and flavorful. Traditionally this is a very very spicy dish and I ,myself, loveeee spicy food but feel free to adjust the berbere by 1-2 tablespoons if you’re not crazy about spice.
Berbere is absolutely needed to make this recipe authentic, I wouldn’t recommend substituting it with just one seasoning because it will not taste the same.
As for the kibbeh (Ethiopian spiced butter) this CAN be substituted with regular butter But if you can find some in stores or online, I’d HIGHLY recommend it to make the dish over the top delicious. Kibbeh is made with ghee (clarified butter) mixed together with a bunch of delicious seasonings.
I have satisfied so many palettes with this dish & I am pretty sure I perfected my dads recipe … maybe even a little better (don’t tell him that) 😂
Here are the exact measurements!
5 medium sized red onions
5 pounds chicken (I use skinless legs and thighs)
1 cup oil of choice
2 tablespoon kibbeh (Ethiopian spiced butter)
1 tablespoon tomato paste (optional) mixed with 1/3 cup of water
4 eggs (May use as many eggs as you like, I use minimum of 4)
2 tablespoon minced garlic
2 teaspoons salt
7 tablespoons of berbere spice (the traditional way is very spicy, feel free to use a little less)
2 lemons & 2 cups vinegar to clean chicken
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Here is a website for some authentic berbere and other Ethiopian spices:
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