Orit Mohammed, owner of Boon Coffee Roasters, shares her recipe for this traditional Ethiopian dish
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 105 minutes |
| Serves | 6 |
| Cuisine | African |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 243 |
| Fat | 18.8g |
| Saturates | 9.5g |
| Protein | 7.7g |
| Carbs | 13.2g |
| Sugars | 5.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice the lemon. Peel and chop the onions. Peel and finely chop the ginger and garlic.
Place the chicken legs in a large bowl and pour the lemon juice over the chicken, making sure all of it is covered. Set aside to marinate.
Place a large, heavy-bottomed pot over a medium-low heat. Add 2 tbsp of clarified butter to the pot and heat. Add the onions and sweat them down for approx. 1 hour, stirring occasionally, until they have a jam-like consistency. Add the remaining clarified butter and half the berbere spice mix, followed by the ginger and garlic. Fry until fragrant. Add more berbere spice mix to increase the heat.
Add the chicken to the pot along with the water or chicken stock. Simmer over a low heat for 20 minutes then sprinkle the garam masala over the chicken. Continue cooking for a further 20 minutes, stirring occasionally.
Boil and peel the eggs. Add these to the pot, ensuring they are submerged in the stew.
Serve the doro wat immediately with injera (Ethiopian bread), or rice.
