Doro W’et (Ethiopian Chicken Stew)
As promised, here is Kate Wheeler’s recipe for the Ethiopian dish Doro W’et using spices from the Savory Spice Shop. Get your own Berbere and more at their retail locations or their online store.
• 1/3 cup ghee
• 2 medium yellow onions, chopped
• 3 large cloves garlic, minced
• ½ tsp. dried ground ginger
• ¼ cup Berbere Ethiopian Style Seasoning (see notes below)
• black pepper to taste
• 1/2 cup chicken stock
• 3/4 cup tomato sauce
• 2 lb chicken thighs, cubed
• 1/3 cup natural peanut butter
• 1 hard-boiled egg per person
Notes: This dish is VERY spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone in chicken parts with the skin removed. Feel free to experiment with beef, tofu, or lamb. Any protein works!
Directions: In a large pot or Dutch oven, add clarified butter and sauté onions and garlic until translucent (about 5 minutes). Add ginger, Berbere, pepper, chicken stock, and tomato sauce and simmer for 15 minutes. Add chicken to pot, stirring to ensure pieces are fully coated, and simmer for 20 minutes. Remove a small amount of sauce into a small bowl and combine with peanut butter to thin it out. Then, return everything into the pot. Lightly score the eggs, so that the delicious juice can penetrate, and continue simmering until chicken is done (10-20 minutes depending how big your pieces are).
Serving Suggestions: With injera bread (or tortillas if injera cannot be found) and one egg per person.
Yields: 4-5 Servings If cooking isn’t your thing, or you’d like to go straight to the source, give us a call and we’ll plan a cultural adventure to Ethiopia for you!
Recipe and photo reprinted courtesy The Savory Spice Shop