How to Cook Doro Wat on Slow Cooker: An Authentic Ethiopian Doro Wat Recipe

Doro Wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat is the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera.

This Ethiopian chicken and egg stew is fragrant thanks to the heady mix of berbere spices and a long, slow cooking time. You can buy readymade berbere spice blends in some supermarkets, but I would urge you to make your own if you can. It takes no time at all if you have a spice mill, and the taste will be infinitely fresher. This stew is traditionally eaten with the hands only, using a flatbread to scoop up the tender chicken and eggs.


Serves 4-6

INGREDIENTS:

50g unsalted butter
3 red onions, chopped
8 large chicken thighs, skin on, bone in
4 garlic cloves, crushed
3cm piece fresh root ginger, grated
2 tablespoons tomato purée
juice of 1 lemon
4 hard-boiled eggs, peeled and cut in half
salt and freshly ground black pepper
flatbreads, to serve


For the Berbere Spice Blend

1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
6 cardamom pods
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1 tablespoon sweet paprika
2–3 teaspoons chili powder, or to taste
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt


COOKING DIRECTIONS:

1) For the berbere spice blend, toast the coriander seeds in a small frying pan for a minute. When they are fragrant, tip into a spice mill and add the fenugreek, cardamom, allspice and cloves and whizz to a powder. Tip into a small bowl and stir through the paprika, chilli powder, ginger, nutmeg and salt.

2) Take a large, heavy-based pan – ideally wide enough to fit the chicken thighs in a single layer – and set over a low heat. Add the butter and, once melted, add the onions.

3) Cook over a very low heat until the onions are very soft and lightly colored, about 40–45 minutes – the longer the better in terms of flavour. Raise the heat a little and add the chicken thighs, skin down, and fry for 10 minutes or so until pale golden brown. Turn the thighs skin side up and stir through the garlic, ginger, berbere spice blend and tomato purée and pour over 400ml cold water. Add the lemon juice and season with salt and pepper. Bring to a simmer, cover with a lid and cook gently for an hour.

4) Remove the lid and continue to simmer for another 45–60 minutes to thicken the sauce. The chicken should now be really tender and coming away from the bone.

5) Add the egg halves, tucking them between the chicken thighs and pressing them into the sauce, and simmer for another 5 minutes or so until they are warmed through.

6) Divide between bowls and serve with the flatbreads as cutlery!


Related Recipe: If you like chicken, you will definitely like this chicken recipe, get it!, just click here, Why John Legend Usually Need to Eat This Food on Chrissy Teigen's Sexy Butt?



Reference:

Genevieve Taylor. 2017. MasterChef - Street Food of the World. Absolute Press. ISBN-13: 978-1472909169


Did you know?... 3 Reasons Why Electric Pressure Cooker is Better than Slow Cooker. Learn it here FAST, click now, Complete Electric Pressure Cooker Buying Guide.


VIDEO: Ethiopia - Doro Wat - Slow Cooker Easier Version