Doro Wat: Ethiopian Chicken Dish

Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 778 Calories

Ingredients

• 1 onion, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon chopped garlic
• 1 cup butter, divided
• 4 skinless, boneless chicken breasts, cubed
• 4 hard-boiled eggs
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon ground ginger
• 2.5 cups water, divided
• 0.5 teaspoon ground cardamom
• 0.75 cup berbere seasoning
• 0.33333334326744 cup sweet white wine

Recipe Instructions

Step 1

Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.

Step 2

Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.

Step 3

Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.