Name: Doro Wat: Ethiopian Chicken Dish
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Butter, divided - 1 cup; Onion, chopped - 1; Water, divided - 2 ½ cups; Tomato paste - 1 (6 ounce) can; Berbere seasoning - ¾ cup; Chopped garlic - 1 teaspoon; Ground ginger - ½ teaspoon; Skinless, boneless chicken breasts, cubed - 4; Sweet white wine - ⅓ cup; Ground cardamom - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Hard-boiled eggs - 4

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Doro Wat: Ethiopian Chicken Dish

1. Butter, divided - 1 cup

2. Onion, chopped - 1

3. Water, divided - 2 ½ cups

4. Tomato paste - 1 (6 ounce) can

5. Berbere seasoning - ¾ cup

6. Chopped garlic - 1 teaspoon

7. Ground ginger - ½ teaspoon

8. Skinless, boneless chicken breasts, cubed - 4

9. Sweet white wine - ⅓ cup

10. Ground cardamom - ½ teaspoon

11. Freshly ground black pepper - ½ teaspoon

12. Hard-boiled eggs - 4

How to cook deliciously - Doro Wat: Ethiopian Chicken Dish

1. Stage

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

2. Stage

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

3. Stage

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