Doro-wat Recipe

Ingredients

• 1/4 cup vegetable oil
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons berbere (Ethiopian spice blend)
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground fenugreek
• 1/2 teaspoon ground turmeric
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes
• 2 pounds chicken thighs or breasts, cut into small pieces
• 1/2 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup chopped fresh cilantro, for garnish

Directions

1. In a large skillet over medium heat, heat the oil. Add the onions and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for 1 minute.
2. Add the berbere, cardamom, nutmeg, cloves, fenugreek, turmeric, salt, and pepper and cook for 2 minutes, stirring constantly.
3. Add the tomatoes, chicken, and water and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
4. Add the lemon juice and simmer for 5 minutes. Serve over injera and garnish with cilantro.

Interesting Facts

• Doro-wat is the national dish of Ethiopia.
• The berbere spice blend is a combination of spices, including chilies, ginger, garlic, cinnamon, and fenugreek.
• Injera is a spongy Ethiopian flatbread made from teff flour.