Ethiopian Chicken Doro Wot
A classic Ethiopian chicken stew made with chicken, spices, and herbs, served over injera bread. This comforting dish is perfect for a cold day.
Ingredients
- ●1.5 lbs boneless, skinless chicken thighs
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 inches gingersliced
- ●2 tsp berbere spiceEthiopian chili powder
- ●1 tsp tumeric powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 cups chicken broth
- ●1 cup heavy cream
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
- 2
Remove the chicken from the pot and set aside. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 5 minutes.
- 3
Add the berbere spice, tumeric powder, salt, and black pepper to the pot and cook for 1 minute.
- 4
Add the chicken broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 5
Add the browned chicken back to the pot and simmer for an additional 10-15 minutes, or until the chicken is cooked through.
- 6
Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened.
- 7
Serve the doro wot over injera bread and garnish with chopped fresh cilantro, if desired.