Ethiopian Dorowat Version 2
Dive into the robust and aromatic world of Ethiopian cuisine with this elevated "Ethiopian Dorowat Version 2." This rich, slow-simmered chicken stew brims with layers of flavor, thanks to a base of deeply caramelized red onions, a vibrant berbere spice blend, and the luxurious addition of niter kibbeh, Ethiopia’s signature spiced clarified butter. Tender chicken pieces and velvety hard-boiled eggs are infused with bold spices and zesty hints of lemon, creating a truly unforgettable taste experience. Perfectly paired with traditional injera bread or fluffy steamed rice, this comforting dish is ideal for a hearty family meal or an adventurous culinary journey. Prepare to impress with this authentic take on a beloved classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Chicken drumsticks or thighs
- 4 medium Red onions (finely chopped)
- 6 Garlic cloves (minced)
- 2 tbsp Ginger (grated)
- 3 tbsp Berbere spice blend
- 4 tbsp Niter kibbeh (Ethiopian spiced clarified butter)
- 2 tbsp Tomato paste
- 3 cups Chicken stock or water
- 4 Hard-boiled eggs (peeled)
- 2 tbsp Lemon juice
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
Instructions
Begin by preparing the chicken. Rinse the drumsticks or thighs under cold water and pat them dry with paper towels. Use a knife to make small slits on the surface to allow flavors to penetrate. Rub the chicken with 1 tablespoon of lemon juice and a pinch of salt, then set aside.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and the finely chopped red onions. Cook the onions slowly, stirring frequently, until they become deeply caramelized and dark brown, about 30-40 minutes. This step is crucial for building the flavor base of the stew.
Add the minced garlic and grated ginger to the pot. Stir for 1-2 minutes until aromatic.
Sprinkle the berbere spice blend into the pot and cook for another 2-3 minutes, stirring constantly, to toast the spices and release their flavors.
Stir in the niter kibbeh and let it melt. Mix in the tomato paste and cook for 2-3 minutes until well incorporated.
Pour in the chicken stock or water gradually, stirring to combine. Bring the mixture to a simmer.
Add the chicken pieces to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and simmer over low heat for about 60-75 minutes, stirring occasionally. The chicken should be tender and infused with the rich flavors of the stew.
Toward the end of cooking, add salt and black pepper to taste. Carefully place the hard-boiled eggs into the stew, allowing them to absorb some of the sauce while heating through.
Finish by stirring in the remaining lemon juice. Adjust seasoning if needed.
Serve the Dorowat hot with traditional Ethiopian injera bread or over steamed rice. Enjoy!
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1713 mg | 571% | |
| Sodium | 7063 mg | 307% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 25.7 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 404 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
