Doro Wat
Dinner · Ethiopian · Ready in 65 min · Serves 2
Rich Ethiopian spicy chicken stew with aromatic spices and deep red colour from berbere seasoning.
Per serving
- Calories
- 400
- Protein
- 34 g
- Carbs
- 18 g
- Fat
- 22 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron29%
- Vitamin D6%
- B1254%
- Zinc56%
- Magnesium25%
- Omega-323%
- Folate16%
- Calcium9%
- Potassium32%
- Vitamin C7%
- Vitamin A25%
- Riboflavin70%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 500 g Chicken thighs
- 300 g Onions
- 2 tbsp Berbere spice
- 4 Garlic cloves
- 15 g Ginger
- 3 tbsp Vegetable oil
- 400 ml Water (or chicken stock)
- 2 whole Eggs
Method
- 1
Dice onions into thin pieces. Mince garlic and ginger. Cut chicken thighs into 4cm pieces, leaving skin on.
- 2
Heat oil in a large pot over medium heat. Add diced onions and cook for 10 minutes, stirring occasionally, until deeply golden and fragrant. Do not brown too quickly.
- 3
Add minced garlic and ginger to the onions and cook for 2 minutes until fragrant. Stir in berbere spice and cook for 1 minute, coating the onions evenly.
- 4
Add chicken pieces to the pot and stir well to coat with the spice mixture. Pour in water or stock, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until chicken is tender.
- 5
Gently crack eggs into the simmering stew, keeping them whole. Cover and cook for 5 minutes until egg whites are set but yolks remain soft. Serve hot with injera.
