Spicy Ethiopian Doro Wat and Injera Style Bread
Created by Kari Ray
Ethiopian cuisine is distinctive and delicious, which is appropriate for such a remarkable country whose cultural heritage stands out from the rest of Africa. Their food is best enjoyed when shared over a long meal reclining at the table with close friends and family. Doro Wat is a well known Ethiopian dish that blends chicken, vegetables and earthy spices into a warm stew. Pair this spicy stew with tangy injera bread and you will have a feast for the eyes as well as the palate!
- 3 chicken breasts, cut into bite-sized pieces
- 2 tbsp niter kibbeh or butter
- 2 tbsp extra virgin olive oil
- 3 cups yellow onions pureed in a food processor
- 3 tbsp butter
- 2 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- 1/4 cup berbere spice homemade or store bought (recipe follows)
- 1 teaspoons salt or to taste
- 1/2 cup white wine
- 1 tbsp honey
- 1 cup chicken stock
- 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
- Heat the niter kibbeh or butter along with the olive oil in a large skillet. Add the onions and sauté, covered, over low heat for 30 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to sauté, covered, for another 10 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and continue to sauté, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Slow cooking the onions and spices is very important to bring out the flavors of this dish.
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 2 whole allspice berries
- Seeds of 5 green cardamom pods
- 4 cloves
- 5 dried red chiles, deseeded and torn into small pieces
- 3 tablespoons paprika
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- 1 teaspoon turmeric
- In a heavy skillet over high heat, toast the whole spices and chiles until very fragrant, about 3 minutes. Stir frequently to prevent burning.
- Transfer to a bowl and let cool completely.
- Grind the cooled spices in a spice or coffee grinder.
- Add remaining ground spices and salt to the grinder and grind once more.
- Store in an airtight container.
Injera Style Flat Bread
- ½ cup teff flour
- ¼ cup corn meal
- ½ tbsp sugar
- ½ tbsp dry yeast
- 1 cup warm water
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 teaspoons salt
- 2 tbsp sugar
- 2 cups warm water (more if needed to achieve desired texture)
- Combine teff flour, corn meal, sugar, yeast and water. Mix and let it rise for about an hour.
- Meanwhile, in large bowl combine flour, baking powder, salt and sugar.
- Add the starter mixture to the flour, mix thoroughly.
- Add water (more or less) until a runny batter is achieved. It should be thicker than a crepe batter, but thinner than an American pancake batter.
- Let it rise for about 2 hours
- Heat a skillet, crepe pan, or non-stick frying pan on medium high heat.
- Use a ladle to pour about ¾ cup of the injera batter on to the pan. Using the back side of the ladle, spread the batter from the center in a circular motion. (about the size of a dinner plate) As it begins to cook, the batter will form little bubbles throughout. You will know it’s done when the batter has a dry appearance on top. No need to turn the batter.
- Transfer to a plate with a spatula or plate, set aside and continue cooking until the batter is finished.
To serve, spoon Doro Wat onto Injera and enjoy!