Low Sodium Doro Wat
Experience the bold and aromatic flavors of Ethiopian cuisine with this Low Sodium Doro Wat recipe, a healthier twist on the classic spicy chicken stew. Packed with tender chicken drumsticks simmered in a rich, vibrant sauce made from golden-browned onions, garlic, fresh ginger, and the fiery berbere spice blend, this dish delivers authentic taste without the extra salt. Unsalted chicken broth forms the base, while a touch of tomato paste and lemon juice add layers of depth and brightness. Hard-boiled eggs soak up the flavorful sauce, making them a hearty addition to this crowd-pleasing meal. Ready in just over two hours, this lower-sodium version is perfect for those looking to enjoy Ethiopian comfort food guilt-free. Serve it with injera, rice, or flatbread to complete your culinary journey!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 3 cups Unsalted chicken broth
- 3 whole Large onions
- 6 cloves Garlic cloves
- 2 tablespoons Ginger root
- 3 tablespoons Berbere spice blend
- 3 tablespoons Unsalted butter
- 1 tablespoon Tomato paste
- 2 tablespoons Lemon juice
- 4 whole Hard boiled eggs
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Start by finely dicing the onions and mincing the garlic cloves and ginger.
In a large pot or Dutch oven, heat the unsalted butter over medium heat. Add the diced onions and sauté until they turn golden brown, about 20 minutes, stirring frequently.
Add the minced garlic and ginger, cooking for another 2 minutes while stirring.
Stir in the berbere spice blend, black pepper, and tomato paste. Cook for 3 minutes to allow the spices to bloom and become fragrant.
Pour in the unsalted chicken broth and add the chicken drumsticks. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for approximately 1.5 hours, or until the chicken is tender and thoroughly cooked, stirring occasionally. If the stew becomes too thick, you can add more broth or water.
Once the chicken is cooked through, add the lemon juice and gently stir.
Carefully add the peeled hard-boiled eggs, ensuring they are submerged in the sauce.
Simmer for an additional 10 minutes to let the eggs soak up the flavors.
Garnish with fresh chopped parsley before serving. Serve hot, accompanied by traditional Ethiopian injera or your choice of flatbread or rice.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1583 mg | 528% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 25.5 g | ||
| Protein | 215.8 g | 432% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3381 mg | 72% | |
*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.
