Learn how to cook:Doro Wat: Ethiopian Chicken Dish

 I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

 

Ingredients

• 1 cup butter, divided
• 1 onion, chopped
• 2 ½ cups water, divided
• 1 (6 ounce) can tomato paste
• ¾ cup berbere seasoning
• 1 teaspoon chopped garlic
• ½ teaspoon ground ginger
• 4 skinless, boneless chicken breasts, cubed
• ⅓ cup sweet white wine
• ½ teaspoon ground cardamom
• ½ teaspoon freshly ground black pepper
• 4 hard-boiled eggs
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  Directions

  Instructions Checklist

  • Step 1

    Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.

  • Step 2

    Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

  • Step 3

    Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

  Cook's Notes:

  Berbere is very spicy, so if you are sensitive, reduce the amount in the recipe.

  If you are unable to find berbere, I have a recipe that comes close: Berbere (Ethiopian Spice). However, it seems there are many possible variations.

  You can substitute any other type of meat for the chicken breast, if desired.