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.
- 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
- Berberé paste — 1/4 to 1/2 cup
- 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
- 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.
- While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary.
- 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.
- 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.
- 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.
- 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.
- Adjust seasoning and serve hot with injera bread or rice.