International Cuisine > African Cuisine > East African Dishes > Injera and Stew Recipes
Doro Wat with Homemade Injera
Doro Wat, a spicy chicken stew, is considered the national dish of Ethiopia. Served with injera, a spongy flatbread, it's a flavorful and satisfying meal perfect for sharing.
Ingredients
- 1.5 kg Chicken pieces (drumsticks, thighs)
- 4 large Red onions, finely chopped
- 4-6 tablespoons Berbere spice mix
- 1/2 cup Niter Kibbeh (spiced clarified butter)
- 6 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 6 Hard-boiled eggs
- 4-6 cups Water or chicken broth
- 2 cups Injera Flour (Teff flour)
- 1/2 cup All-Purpose Flour
- 3-4 cups Water
- 1/2 teaspoon Yeast
Preparing the Doro Wat
In a large pot or Dutch oven, melt Niter Kibbeh over medium heat. Add the chopped red onions and cook until softened and caramelized, stirring frequently, about 20-30 minutes. This is a crucial step for developing the rich flavor of the wat.
Adding Spices and Aromatics
Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the Berbere spice mix and cook for 2-3 minutes, stirring constantly to prevent burning. The Berbere will release its aromas and infuse the onions with flavor.
Cooking the Chicken
Add the chicken pieces to the pot and coat them well with the Berbere mixture. Cook for 10-15 minutes, browning the chicken on all sides. Browning the chicken adds depth of flavor to the stew.
Simmering the Stew
Pour in the water or chicken broth, enough to cover the chicken. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the chicken is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
Adding the Eggs
About 30 minutes before serving, add the hard-boiled eggs to the wat. Gently simmer the eggs in the sauce to warm them through. The eggs are a traditional part of Doro Wat.
Making the Injera Batter
In a large bowl, combine the injera flour, all-purpose flour, yeast, and water. Mix well until a smooth batter forms. The batter should be thin enough to pour easily.
Fermenting the Batter
Cover the bowl with plastic wrap and let it sit at room temperature for 1-3 days to ferment. The batter will bubble and become slightly sour. This fermentation process is crucial for the characteristic taste and texture of injera.
Cooking the Injera
Heat a large, flat non-stick griddle or crepe pan over medium heat. Pour a thin layer of the batter onto the hot griddle, spreading it evenly. Cover the griddle and cook for 2-3 minutes, or until the injera is set and small bubbles appear on the surface. Do not flip the injera. Remove from the griddle and let it cool slightly. The injera should be spongy and slightly sour.
Serving
Serve the Doro Wat hot, with the chicken pieces and eggs arranged on top of the injera. Tear off pieces of injera to scoop up the stew. Enjoy!
Nutrition Facts Estimated per 100g of product
Calories: Approximately 150-200 kcal; Protein: 10-15g; Fat: 8-12g; Carbohydrates: 5-10g. These values are estimates and can vary based on specific ingredients and preparation methods. The injera component adds significantly to the carbohydrate count.
Other Important Considerations for Nutrition
Berbere spice contains capsaicin, which may have anti-inflammatory properties. Teff flour, used for injera, is gluten-free and a good source of iron. Niter Kibbeh is high in saturated fat, so moderation is advised. Adjust spice levels to your preference. Consider using less Niter Kibbeh or substituting with a healthier oil for a lower-fat version. Ensure chicken is cooked thoroughly to a safe internal temperature.
FAQ
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What is Berbere spice mix?
Berbere is a traditional Ethiopian spice blend that typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, and Ethiopian sacred basil. You can find it at specialty stores or online. You can also make your own. -
Can I make this vegetarian?
Yes, you can substitute the chicken with lentils or other vegetables like mushrooms and carrots. Adjust cooking time accordingly. -
How do I store leftover Doro Wat?
Store leftover Doro Wat in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. -
What if my Injera batter doesn't bubble?
The bubbling indicates fermentation. Ensure your yeast is active and the room temperature is warm enough. If it doesn't bubble after 24 hours, try adding a pinch more yeast or moving it to a warmer location.