Doro Wat, Atakilt Wat, and Injera Oh My!

To celebrate the Easter holiday I decided to make Ethiopian food. I was so proud to see my son eating it.   This will be an Easter tradition in our house.  I am not much of a cook!  So, if I can do it–so can you.  I am blessed to live within minutes of several Ethiopian grocery stores, but even if you are not, you can still find some great Berbere & Injera online.

Here is the great recipe for Doro Wat that I found on whats4eats.com

Doro wat is perhaps the best known food from Ethiopia and is often referred to as the country’s national dish. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces.

DORO WAT 

  • Chicken legs and thighs, skinless — 2 pounds
  • Lemon, juice only — 1
  • Salt — 2 teaspoons
  • Onions, chopped — 2
  • Garlic, crushed — 3 cloves
  • Gingerroot, peeled and chopped — 1 tablespoon
  • Oil, butter or niter kibbeh — 1/4 cup
  • Paprika — 2 tablespoons
  • Water or stock — 3/4 cup
  • Red wine — 1/4 cup
  • Cayenne pepper — from 1 teaspoon
  • Salt and pepper — to taste
  • Hard-boiled eggs (optional) — 4

Method

  1. Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes.
  2. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
  3. Heat the oil, butter or niter kibbeh in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berberé paste and cook for another 2 to 3 minutes.
  4. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn.
  5. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency.
  6. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender.
  7. Adjust seasoning and serve hot with injera bread or rice. 
    Easter 2013
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