A to Z Challenge (Letter D): Doro Wat
Doro Wat is a chicken stew, that is cooked slow and low and ends up being more like a pulled chicken. It is amazing, I love Ethiopian food. You can eat with the traditional injera (a sourdough crepe), but I also like it with rice and plain yogurt (as injera can be time-consuming to make). I imagine this would also make an excellent sandwich filling on a sourdough bun.
On medium heat in a pan, melt
- 4 tbs Nit’ir Qibe
When butter oil is hot, add
- 1 yellow onion, chopped
- 2 tbs garlic, minced
- 1 tbs ginger, minced
Caramelize the onions, 20-30 minutes. Meanwhile, turn on the slow cooker to low, lightly coat bottom with some nit’ir qibe (or oil) and place in slow cooker
- Chicken (I prefer skinless, bone-in–4 legs, 3 thighs or more)
When onions are caramelized, add
- 2 tbsp Berbere Spice
- 1 tsp salt
After spices have heated through, blend in
- 2 cups water
Pour the sauce over chicken, cook on low in the slow cooker for 4-6 + hours.
30 minutes prior to serving, heat entire dish on HIGH heat to reduce liquid content to a thick sauce.
Serve with injera or cooked white rice that is mixed with plain yogurt.