Doro Wat (Ethiopian Chicken Stew)

Doro Wat (Ethiopian Chicken Stew)

 

Doro Wat is one of the most famous of all African dishes.  You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it.  Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat).  You can directly substitute beef for chicken and follow the same cooking instructions.

Traditionally Doro Wat is served with an Ethiopian flatbread called injera It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used. The injera is used in place of an eating utensil and is used to scoop up the chicken stew.

 

Ingredients

    1. 5 chicken legs  (you can use any parts of chicken, cooking time may vary)
    2.  2 tsp white vinegar 
    3. 1 lemon
    4. 4 large red onions or white, finely chopped
    5. 5 garlic cloves, peeled and minced
    6. 1 (2-inch) piece ginger, peeled and roughly chopped (optional) 
    7. 1 tsp canola oil
    8. 2 tbsp of our Berbere spice mix (add more or less depending on spice preference but you want it to be red) 
    9. 2 cups of water or chicken broth
    10. 2 diced tomatos 
    11. Half a can Pasta sauce
    12. 4 boiled eggs 
    13. ¼ cup niter kibbeh ghee (Ethiopian spiced butter) (optional) 
    14. salt, to taste

 

 Instructions 

    1. Soak the chicken legs water. Add vinegar and the lemon juice. Let it soak for 15-20 minutes, then drain and rinse the chickens slightly. Using the tip of your knife, pierce the chicken a few times to help it absorb the flavours later while cooking.
    2. In a medium pot over medium-low (no oil here yet!). Add the onions and cook, stirring often, until the water from the onion is absorbed then add the oil. 
    3. Add the garlic and ginger to the pot. Cook for about 4 minutes until the onion is golden brown, then stir the Berbere spice and cook for 5 minutes by gradually adding water and stirring.
    4. Add the chicken legs and tomatoes and stir, water or chicken broth to cook the chicken. Covered slightly and add pasta sauce, cook for about 30 minutes or more, stirring occasionally.
    5. Add butter and salt to taste, cook for another 10 minutes. 
    6. Pierce the boiled eggs to for the flavours to be absorbed, add to sauce and stir.
    7. Serve with injera (we have linked where you can buy injera in Ottawa at the bottom of the page), rice or bread. 

 Yield

Serves 5  

Time 

Prep Time: 30 minutes 

Cook Time: 1 hour 

 

Places to find injera in Ottawa 

  • Iham Injera  590 Gladstone Ave, Ottawa (Gluten free) A lot of Quickie convenience stores sell injera from this bakery, ask if your nearest Quickie has injera.  
  • Blue Nile 707 Gladstone Ave, Ottawa 
  • Tizita Bakery 365 Booth St, Ottawa 
  • Damas Supermarket 3033 Carling Ave, Ottawa
  • Habesha Restaurant 99 Montreal Rd, Ottawa