Doro Wat (Spicy Ethiopian Chicken Stew) Recipe - Healthier and with Common Ingredients

Name: Doro Wat (Spicy Ethiopian Chicken Stew) Recipe - Healthier and with Common Ingredients
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Moroccan, African
Ingredients: 3 bone-in, skinless chicken thighs; 3 bone-in, skinless drumsticks; 2 lemons; 4 large red onions, finely chopped; 8 garlic cloves, peeled and roughly chopped; 1 (2-inch) piece ginger, peeled and roughly chopped; 1 tablespoon olive oil; 1/3 cup paprika; 1 teaspoon ground cardamom; 2 tablespoons butter or ghee (clarified butter); 5 large eggs; Garam masala, to taste; Kosher salt, to taste; Quinoa or brown rice, for serving

7 steps

Prep:20minCook:2h 30min

Indulge in the flavorful and protein-rich Doro Wat. This wholesome and aromatic dish combines tender bone-in, skinless chicken thighs and drumsticks with a blend of warm spices, tangy lemon, and caramelized onions. The chicken is simmered in a fragrant sauce, infusing it with rich flavors. Hard-boiled eggs are added for an extra protein boost and a delightful contrast of textures. Served over a bed of nutty quinoa or wholesome brown rice, this dish is a satisfying and healthy option for a weeknight dinner. Delve into the enticing aromas and vibrant colors of this hearty meal that will leave you feeling nourished and satisfied.

Updated at: Thu, 17 Aug 2023 02:50:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories419.6 kcal (21%)

Total Fat22.2 g (32%)

Carbs16.9 g (7%)

Sugars6 g (7%)

Protein38.3 g (77%)

Sodium425.8 mg (21%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3skinless chicken thighs

large, finely chopped

8garlic cloves

peeled and roughly chopped

1 pieceginger

2 - inch, peeled and roughly chopped

1 tablespoonolive oil

⅓ cuppaprika

1 teaspoonground cardamom

2 tablespoonsbutter

or ghee, clarified butter

or brown rice, for serving

Instructions

Step 1

Rinse the chicken and soak it in 4 cups|950 ml water. Squeeze in the juice of the lemons and let it soak for 30 minutes. Drain and rinse the chicken thoroughly. Use a fork to pierce the chicken pieces a few times to help them absorb the flavors while cooking. Refrigerate until ready to use.

Step 2

Heat a medium saucepan over medium-low heat. Add the onions and cook, stirring often, until caramelized, about 30-40 minutes.

Step 3

In a food processor, blend the garlic and ginger into a paste. Add a tablespoon of olive oil if needed to facilitate the process. Transfer the paste to the saucepan with the caramelized onions. Cook for about 3 minutes until fragrant.

Step 4

Stir in the paprika and ground cardamom, and cook for an additional 2 minutes. Add the chicken pieces and 1 cup|250 ml water. Cook, covered slightly, and stirring occasionally for about 30 minutes.

Step 5

Meanwhile, bring a medium saucepan of water to a boil. Gently add the eggs and cook for 10 minutes. Drain and transfer the eggs to a bowl of ice water until cool enough to peel. Peel the eggs and pierce them with a fork.

Step 6

Add the peeled eggs to the saucepan along with garam masala and season with salt. Cook for an additional 10 minutes.

Step 7

Serve the chicken and eggs over quinoa or brown rice, and garnish with fresh herbs if desired.

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