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Flavorful Ethiopian Doro Wat Recipe with Injera and Summer Berbere Spice Guide

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A rich and spicy Ethiopian chicken stew simmered with a vibrant summer berbere spice blend, served alongside traditional injera bread. This recipe offers a warm, flavorful meal perfect for sharing and celebrating culture.

Ingredients

Scale
  • 2 lbs (900g) chicken drumsticks or thighs, skin removed
  • 3 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 3 tbsp summer berbere spice blend
  • 1/4 cup (60ml) niter kibbeh or unsalted butter, melted
  • 1/2 cup (120ml) water or chicken broth
  • 2 hard-boiled eggs per person (optional)
  • Salt to taste
  • 1 tbsp lemon juice
  • Summer Berbere Spice Blend:
  • 2 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 1 tbsp ground fenugreek
  • 1 tbsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp cayenne pepper
  • 1 tsp ground black pepper
  • Injera:
  • 2 cups (480ml) teff flour (or a mix of teff and whole wheat flour)
  • 3 cups (720ml) water
  • Pinch of salt

Instructions

  1. Prepare the summer berbere spice: Combine all the spices listed for the blend in a small bowl. Mix well and set aside. Store leftovers in an airtight container for up to a month.
  2. Make the injera batter: Whisk together teff flour and water until smooth in a large bowl. Cover loosely and ferment at room temperature for 2-3 days. Add a pinch of salt and stir before cooking.
  3. Cook the injera: Heat a non-stick skillet over medium-high heat. Pour a thin layer of batter, swirling to cover the surface evenly. Cook until bubbles form and edges lift, about 2 minutes. Do not flip. Transfer to a plate and cover to keep warm. Repeat until all batter is used.
  4. Start the stew base: Heat niter kibbeh or melted butter in a large pot over medium heat. Add chopped onions and cook, stirring frequently, for about 20 minutes until deeply caramelized and soft.
  5. Add garlic, ginger, and berbere: Stir in minced garlic and grated ginger. Cook for 2 minutes until fragrant. Add summer berbere spice blend, stirring constantly for 1-2 minutes to toast spices without burning.
  6. Add chicken pieces: Add chicken, stirring to coat with spice mixture. Pour in water or broth, cover partially, and simmer gently for 45 minutes. Stir occasionally to prevent sticking.
  7. Finish and season: Check chicken tenderness. Season with salt and lemon juice. Add hard-boiled eggs, piercing them slightly to soak up sauce. Simmer another 10 minutes to meld flavors.
  8. Serve: Place injera on a large plate or board. Spoon doro wat over injera or serve on the side, tearing pieces of injera to scoop up the stew.

Notes

Patience with caramelizing onions is key for deep flavor. Adjust cayenne pepper in berbere spice to control heat. Removing chicken skin helps sauce cling better and reduces greasiness. For injera, batter fermentation improves flavor and texture but can be skipped if short on time. Leftovers keep well refrigerated for 3 days and freeze up to 2 months. Reheat gently to preserve tenderness. Keep injera separate from stew to avoid sogginess.

Nutrition

Keywords: Ethiopian, Doro Wat, chicken stew, injera, berbere spice, traditional, spicy, slow-cooked, African cuisine

Find it online: https://goldensimmer.com/flavorful-ethiopian-doro-wat-recipe-with-injera-and-summer-berbere-spice-guide/