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How To Make Spicy Ethiopian Chicken Stew: Doro Wat
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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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