One of the national dishes of Ethiopia, Doro (chicken) Wat is a magnificently spicy, warming delight. When done traditionally it is truly fiery, to the same mouth numbing level as a Vindaloo, and it also features the unique flavour of Ethiopian passion berry. Ethiopians use a type of clarified butter to make Wat, similar to ghee, but sunflower oil works for those who don’t care for ghee. The base of the dish is Berbere spice blend, and the key to success is patience as there is a long cooking process involved, specifically the slow-cooked onion, garlic and ginger. To get the right result, it is essential not to skimp on the time.
Ingredients
4 boneless chicken thighs2 tbsp Lemon juice (only needed if you wish to tenderise your meat)
2 tbsp Ghee/Sunflower Oil
2 tbsp Extra Virgin Olive Oil
1 large Onion, minced
3 cloves Garlic, minced
Thumb size Fresh Ginger, minced
2 tsp Berbere spice blend
2 tsp Honey
Chicken Stock
2 Hard-boiled Eggs
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