This is the first time I've made Doro Wat. From what I've read, it's supposedly Ethiopia's national dish and I found several versions online. Most call for some combination of bone-in chicken legs and/or thighs, lots of onions, a bit of fresh minced ginger and garlic, tomato paste, and a blend of spices and/or Ethiopian Berbere spice blend (e.g., ground ginger, coriander, cardamom, fenugreek, nutmeg, cinnamon, cloves, cayenne, allspice, turmeric). Also, they typically use a generous amount (up to 2 cups) of Niter Kibbeh (Ethiopian spiced clarified butter) to cook the chicken in and sometimes will add a bunch of peeled boiled eggs into the stew before serving. What I ended up doing was omitting the butter using olive oil instead, added ground ginger, cardamom and black pepper along with 4 tbsp. of Berbere, and left out the eggs. I didn't make the traditional Ethiopian bread 'Inera' to go with this dish (it's a spongy crepe-like bread that you tear off and use to pick up your food with in lieu of utensils). Problem was that I bought whole grain Teff instead of Teff flour, which is needed for the recipe. So, served the spicy stew with basmati rice instead. Can't go wrong with rice!
5 lbs. bone-in chicken thighs, skin removed
3 large onions, chopped
6 1/2 cups water
One 6-oz. can tomato paste
4 cloves garlic, chopped
2 tsp. freshly minced ginger
4 tbsp. (or more if you like it extra spicy) Berbere seasoning
1 tsp. ground cardamom
1 tsp. ground ginger
1 tsp. black pepper
1/4 cup + 3 tbsp. olive oil
1 tbsp. fresh lemon juice
Salt, to taste
1. In a large pot, heat 1/4 cup of olive oil over medium heat; add onions, turn heat down to medium-low, then cook, uncovered, stirring occasionally. After about 20 minutes when the onions start to brown, add 1/2 cup of water. Continue cooking another 30 minutes until onions are golden brown.
2. Add the tomato paste to the onions. Use a wooden spoon and cook for several minutes until well-incorporated. Add 3 tbsp. of olive oil, the garlic, minced ginger, ground cardamom, ground ginger, black pepper, and Berbere seasoning. Stir well, cover and cook over medium-low heat for 30 minutes.
3. Add the chicken to the spice-tomato mixture, still well, cover and cook for 1 hour over medium-low to low heat.
4. Add 6 cups of water, stir, and simmer over medium-low heat for 20-30 minutes or until sauce starts to thicken. Stir in lemon juice and season with salt, to taste. Cook another 5-10 minutes.
5. Serve with Injera bread (if you have it) or steamed basmati rice. As with most stews, tastes even better the next day.