Doro Wat - Ethiopian Chicken Dish

Ingredients

• 3 lbs chicken, cut into pieces
• 1/4 cup vegetable oil
• 3 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons berbere spice blend
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 3 cups chicken broth
• 1/4 cup tomato paste
• 1/4 cup white wine vinegar
• 1/4 cup honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 2 tablespoons chopped parsley

Directions

1. In a large pot over medium-high heat, heat the vegetable oil. Add the onions and cook, stirring occasionally, until they are soft and starting to brown, about 8 minutes.
2. Add the garlic and ginger and cook, stirring, for 1 minute.
3. Add the berbere spice blend, turmeric, cumin, coriander, smoked paprika, cardamom, cinnamon, nutmeg, cloves, black pepper, and salt. Cook, stirring, for 1 minute.
4. Add the chicken pieces and cook, stirring, until they are lightly browned, about 8 minutes.
5. Add the chicken broth, tomato paste, white wine vinegar, honey, and lemon juice. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened, about 20 minutes.
6. Stir in the butter and parsley, and season to taste with salt and pepper. Serve hot with injera or rice.

Interesting Facts

• Doro wat is one of the most popular dishes in Ethiopia, and it is served at most special occasions.
• The berbere spice blend is a mix of chile peppers, ginger, garlic, and other spices and is what gives the dish its signature flavor.
• Injera is a spongy, sourdough flatbread that is traditionally served with doro wat.