Doro Wat: Ethiopian Chicken Dish

 

Ingredients

1 h 37 m 4 servings 778 cals

• 1 cup butter, divided
• 1 onion, chopped
• 2 1/2 cups water, divided
• 1 (6 ounce) can tomato paste
• 3/4 cup berbere seasoning
• 1 teaspoon chopped garlic

• 1/2 teaspoon ground ginger
• 4 skinless, boneless chicken breasts, cubed
• 1/3 cup sweet white wine
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 4 hard-boiled eggs
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Directions

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• 
  
• Prep
  10 m
• Cook
  1 h 27 m
• Ready In
  1 h 37 m

1. Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
2. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Directions

• Prep
  10 m
• Cook
  1 h 27 m
• Ready In
  1 h 37 m

1. Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
2. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more