Doro vat
6 servings
45 minutes
Doro wat is a fragrant and rich dish rooted in Jewish culinary traditions. It combines tender chicken stewed in a thick sauce of onions, tomatoes, and spices that create a rich and spicy flavor with warm Eastern notes of cardamom, cinnamon, and nutmeg. Eggs soaked in the sauce's aromas add extra richness to the dish. Doro wat is traditionally served with injera—an Ethiopian flatbread that absorbs the sauce well—but it can also be served with rice or fresh flatbreads. This dish is perfect for cozy family dinners or festive gatherings where rich flavors and deep aromas are important.
1
Heat oil in a pot, add onion and cook for 10 minutes until soft. Add garlic and ginger and cook for 1-2 minutes.
- Vegetable oil: 6 tablespoons
- Onion: 8 pieces
- Garlic: 6 cloves
- Grated ginger: 2 teaspoons
2
Add broth with passata or tomatoes to the pot. Bring to a boil, stirring, for about 10 minutes, or until the liquid reduces and thickens. Season with salt and pepper.
- Chicken broth: 250 ml
- Canned tomatoes: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Add chicken and spices to the pot, coat the chicken in the sauce. Reduce the heat, cover, and cook, stirring, for about 1 hour, until the chicken is done. Add a little more liquid if the mixture seems too thick.
- Chicken: 1.3 kg
- Cardamom: to taste
- Turmeric: 0.5 teaspoon
- Cinnamon: pinch
- Ground cloves: pinch
- Nutmeg: pinch
- Cayenne pepper: to taste
4
Remove the eggshells and poke the eggs with a fork one or two times. Add the eggs to the sauce and heat the mixture.
- Chicken egg: 4 pieces
5
Garnish with coriander and onion and serve with ginger, flatbreads, or rice.
- Fresh cilantro (coriander): to taste
- Onion: 8 pieces
