Flavorful and Easy Ethiopian Doro Wet Recipe
It is an easy and simple 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
- 6-8 Chicken legs
- 1 ½ Cup Berberrie
- 1 Cup Clarified butter
- ½ Cup Oil (optional)
- 5 lbs Onion 5 lbs (10-12 large), finely chopped
- 1 Bulb Garlic minced
- 1 TBSP Mekelesha Ethiopian mixed spice
- 1 TBSP Salt
- 6-8 Hard-boiled eggs
Instructions
To clean and prepare chicken legs
- Remove the skin of the chicken legs
- Cut the edge of the bone
- Soak the chicken for 5-10 minutes in salt and lemon water
- Wash and rinse it
- Put the chicken legs in a strainer/colander while cooking the chicken sauce to strain the remaining water from the meat
Cook the Doro Wet (Chicken Stew)
- Peel and finely chop the onions. You can use a food processor to chop the onions.
- Cook the onion over medium heat until it is golden brown. Stirring constantly, adding a little bit of water as needed to prevent sticking.
- Add oil or half of butter and cook the onions well.
- Add the Berberrie. Stirring constantly, adding a little bit of water as needed to prevent sticking. The more you cook, the less spicy the sauce will be.
- Add the chicken legs. (To make the chicken meat more flavorful, make a few slits on the chicken legs so that the sauce enters well into the meat).
- Add garlic, salt, butter, and cook the chicken well. Add some water depending on the thickness of the stew you like, and bring it to boil. Cook until the chicken legs are tender.
- Peel the hard-boiled eggs. Make a slits of the eggs and add to the Doro Wet (chicken stew).
- Serve it with injera (Ethiopian sourdough flat bread made from teff) and ayeb (cottage cheese.