Ethiopian Chicken & Egg Stew (Doro Wot)
I was introduced to Doro Wot by the amazing Tom Perkins, author of the brilliant cook book Spices and Spandex, which charts his epic cycle journey from London to Cape Town in just over 500 days. We first met a while ago in Manchester and headed straight to an Ethiopian restaurant where I got my first does of Ethiopian food including injera (Ethiopian sour bread) and Doro Wot.
I have simplified the recipe a little to make it easy and also served it with cous cous as finding the teff flour to make the injera is difficult in the UK.
- 600g chicken breast or 1kg of chicken on the bone (can mix and match skinless drumsticks and thighs)
- 1 lemon, juice of
- 3 white onions (peeled and finely chopped)
- medium thumb ginger (peeled and finely chopped)
- 4 cloves garlic (peeled and finely chopped)
- 2 tablespoons Spice Kitchen berbere spice mix
- Handful kale
- 500ml chicken stock
- 300ml vegetable stock
- 250g cous cous
- Sprinkle of Spice Kitchen sumac
- 2 tsp honey
- 4 eggs, boiled
- salt and pepper
- cooking oil (I prefer rapeseed but any can be used)
- If using breast chop into small pieces and if using thighs or drumsticks slash through with a knife. Place in a dish, season with salt and pepper and also add the lemon juice. Set aside.
- Place the eggs in a pan with boiling water and leave to simmer.
- Heat some oil in a heavy based pan, add the onions and sweat for 10-15 mins until they have browned.
- Add the ginger, garlic, and chicken and start to seal the chicken foer a few minutes.
- Add the berbere mix and the kale (the kale should give off some moisture as it cooks and prevent the spices from burning) and cook for a further 5 minutes.
- Add the chicken stock and honey turn down to a simmer.
- Remove the boiled eggs from the pan and place in cold water to make them easier to handle when peeling.
- Add the vegetable stock to a pan and bring to the boil. Turn off the heat, add the cous cous, stir and put the lid on and leave to one side.
- Taste check the stew and adjust the salt / pepper / chilli. Check the chicken is cooked through my taking out a piece and cutting through to check its white throughout and the juices run clear.
- Remove the lid from the cous cous pan and fluff with a fork. Can add herbs and / or a knob of botter.
- Serve with a sprinkling of sumac on the rice.
Leave a comment
Comments will be approved before showing up.