Doro Wat - Ethiopian Spicy Chicken Stew

Experience the bold flavors of Ethiopia with this classic Doro Wat. Tender chicken simmered in a rich and spicy sauce, served with injera, a traditional Ethiopian flatbread.

Steps

1. In a bowl, combine the chicken pieces, lemon juice, salt, paprika, cumin, and coriander. Mix well and let it marinate for at least 30 minutes. 2. Heat oil in a large pot over medium heat. Add the chopped onion and cook until golden brown. 3. Add garlic, ginger, berbere spice, and paprika to the pot. Cook for another 2 minutes, stirring constantly. 4. Add the marinated chicken to the pot and cook until browned on all sides. 5. Stir in chicken broth, tomato paste, and butter. Season with salt to taste. 6. Reduce heat to low, cover the pot, and simmer for about 45 minutes or until the chicken is cooked through and tender. 7. Serve the Doro Wat with injera, hard-boiled eggs, and a sprinkle of fresh cilantro.

For the marinade: - 1 lb chicken pieces - 2 tablespoons lemon juice - 1 teaspoon salt - 1 teaspoon paprika - 1 teaspoon ground cumin - 1 teaspoon ground coriander For the stew: - 2 tablespoons oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 teaspoons berbere spice (Ethiopian spice blend) - 1 teaspoon paprika - 1 cup chicken broth - 2 tablespoons tomato paste - 1 tablespoon butter - Salt, to taste For serving: - Injera (Ethiopian flatbread) - Hard-boiled eggs - Fresh cilantro, chopped