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Ethiopian Doro Wat is a traditional spicy chicken stew known for its rich flavors and unique cooking method. The preparation begins with marinating chicken in lemon juice and salt, which enhances its tenderness.
Onions are slowly sautéed until caramelized, creating a deep base flavor. Berbere spice blend, a mix of chili peppers and various spices, is added along with garlic and ginger, infusing the dish with heat and complexity. The marinated chicken is then added to the pot, simmering in the onion mixture along with chicken broth and sometimes hard-boiled eggs, which absorb the flavors.
Doro Wat is a staple dish in Ethiopian cuisine, often served during special occasions and holidays. Its communal nature, served with injera (a sourdough flatbread), reflects the cultural practice of sharing meals, making it a significant part of social gatherings and family celebrations.
Ethiopian doro wat is a spicy chicken stew that is traditionally prepared using a base of niter kibbeh (spiced clarified butter) and berbere (a blend of spices including chili peppers, garlic, and ginger). The chicken is simmered in this rich, aromatic sauce until tender. The dish is often served with injera, a spongy, sourdough flatbread. Doro wat’s distinctive spicy flavor and its role as a central dish during Ethiopian holidays and special occasions make it a staple in Ethiopian cuisine.