Name: Doro Wat Ethiopian Chicken Dish
Prep time: 10 min
Total time: 1 h 37 min
Yield: 4
Cuisine: African Cuisine
Ingredients: 1 cup butter, divided; 1 onion, chopped; 2 1/2 cup water, divided; 1 can tomato paste; 3/4 cup berbere seasoning; 1 tsp chopped garlic; 1/2 tsp ground ginger; 4 skinless, boneless chicken breasts, cubed; 1/3 cup sweet white wine; 1/2 tsp ground cardamom; 1/2 tsp freshly ground black pepper; 4 eggs, Hard-Boiled

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.

Doro Wat Ethiopian Chicken Dish

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.

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

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

Doro Wat Ethiopian Chicken Dish

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