See also What's for dinner? Spice up your life with this authentic Doro Wat recipe, a classic Ethiopian chicken stew that will leave you craving more. With its bold flavors and tender meat, this dish is sure to become a family favorite.Are you ready to learn how to make the perfect Spicy Ethiopian Chicken Stew?**Ingredients:*** 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces* 2 medium onions, chopped* 3 cloves garlic, minced* 1 teaspoon ground cumin* 1 teaspoon ground coriander* 1/2 teaspoon turmeric powder* 1/2 teaspoon paprika* 1/4 teaspoon cayenne pepper* Salt and black pepper to taste* 2 medium tomatoes, diced* 2 tablespoons vegetable oil* 2 cups berbere spice mix (see below for recipe)* 2 cups chicken broth* 2 eggs, beaten (for serving)* Fresh parsley or cilantro leaves, chopped (optional)**Berbere Spice Mix:*** 1/2 cup whole coriander seeds* 1/4 cup whole cumin seeds* 1/4 cup dried red chilies* 2 tablespoons paprika* 1 tablespoon turmeric powder* Salt to taste**Instructions:**1. In a large pot, heat the oil over medium-high heat.2. Add the onions and cook until they start to caramelize, about 5 minutes.3. Add the garlic, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.4. Add the chicken and cook until it's browned on all sides, about 5-7 minutes.5. Add the tomatoes and berbere spice mix. Stir to combine.6. Pour in the chicken broth and bring the mixture to a boil.7. Reduce the heat to low and simmer for 30 minutes or until the chicken is cooked through.**Serving:**1. Beat the eggs in a small bowl.2. Add the beaten eggs directly to the stew and stir gently to combine.3. Simmer for an additional 5-10 minutes, or until the eggs are cooked through.4. Taste and adjust the seasoning as needed.5. Garnish with chopped parsley or cilantro leaves, if desired.**Tips:*** You can adjust the level of spiciness to your liking by adding more or less cayenne pepper.* Traditionally, Doro Wat is served over injera bread with a side of veggies and other stews.
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