Rated 5 out of 5 based on 1 votes
- 5 x red onions
- 2 Tbls butter
- 1 Tbls grated fresh ginger
- 400 ml water
- 1 kg chicken breasts
- 1 tspn berbere
- 100 ml tomato paste
- 1.5 tspn salt
- 4 x hard boiled eggs
To make the berbere(ethiopian spice mix) combine:
2 tspns cayenne pepper
2 tspns chilli powder
2 tspns sweet paprika
2 tspns ground ginger
1/2 tspn ground cardamom
1/2 tspn ground fenugreek seeds
1/4 tspn ground cinnamon
1/4 tspn finely grated nutmeg
1/4 tspn ground allspice
2 tspn salt
Combine everything into a reddish-brown powder.
For the Doro Wat:
Saute the onion in butter in a heavy based casserole dish.After a few minutes, add the ginger,pour in some of the water,then cover and slowly cook the onion over low heat for 20 minutes, or until soft.
Cut chicken breasts into pieces. Stir the berbere and tomato paste into the dish, add the rest of the water and stir again.
Add the chicken pieces and season with salt. Bring to the boil then lower the heat to cook slowly with lid on for about 35 minutes or until chicken is really tender.Peel eggs and add to dish just before serving.I served topped with ricotta cheese sprinkled with coriander.
Serve with flatbread or ethiopian teff bread.
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What is berbere, Camille?
I haven’t heard of that as well
It is an ethiopian spice mix.
Can it be purchased at Coles or Woolworths?
no i have put the recipe for the berbere with the method for cooking the doro wat.It can be stored in airtight jar