Doro Wat recipe

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Ingredients

1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
2 cups water
¼ cup lemon juice
3 cups chopped Bermuda onion
3 tablespoons butter
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon ground ginger
1 cup water, or as needed
2 tablespoons all-purpose flour
2 tablespoons water
8 hard-boiled eggs, peeled

Nutrition Info

497.5 calories
carbohydrate: 8.7 g
cholesterol: 283.7 mg
fat: 41.4 g
fiber: 1.3 g
protein: 21.9 g
saturatedFat: 13.3 g
servingSize: -
sodium: 151.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.

  2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot, allow to simmer until thickened, about 2 minutes. Stir in eggs, cook and stir until heated through, about 10 minutes more.

Recipe Yield

8 servings

Recipe Note

Ethiopian chicken stew.

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