ጣፋጭ የዶሮ ጥብስ ወጥ Delicious Roasted Chicken Stew
Super simplified but delicious version of Ethiopian Doro Wet. Doro Wet is chicken stew simmered in caramelized onions and robust Berberrie spice blend that make flavor packed dish.
Ingredients
- 1 lb Chicken Breast sliced and cubed into one-inch cubes size
- ½ Cup Berberrie
- ½ Cup Clarified butter
- ½ Cup Oil
- 2 Large Onion finely chopped
- 2-4 cloves Garlic minced
- 1 TSP Mekelesha Ethiopian mixed spice
- 1 TSP Salt
- 4-6 Hard-boiled eggs
Instructions
- Slice and cube chicken breast in one-inch cube size.
- Add half of the oil in a skillet and roast diced chicken breast until it is slightly brown. You can add a pinch of cardamom. It makes the chicken breast more flavourful. When it is done, Set it aside.
- Peel and finely chop the onions.
- Cook the onion over medium heat until it is golden brown. Stirring constantly, adding a little water as needed to prevent sticking.
- Add the remaining oil and cook the onions.
- Add the berberrie. Stirring constantly, adding a little water as needed to prevent sticking. The more you cook, the less spicy the berberrie will be.
- Add the roasted chicken breast.
- Add garlic, salt, butter, and mekelesha spice cook until the stew combines. Add some water, depending on the thickness of the sauce you like, and bring it to a boil
- Peel the boiled eggs. Make slits on each egg and add to the roasted chicken wet/Doro tibs wet.
- Serve it with injera (Ethiopian sourdough flat bread made from teff) and ayeb (cottage cheese).
Notes
If you want to do this Roasted Chicken Breast Wet for younger kids or avoid a hot spice (berberrie), use turmeric instead. Follow the same steps. You just have to use turmeric powder to get it a vibrant yellow food color - Alcha Doro Wet.