Doro Wat
So I stopped in at the spice store a couple weeks back to refill my kosher salt and I got to browsing (as one does at the spice store) and a bag of berbere caught my eye. Berbere is this awesome Ethiopian spice mixture that has a sort of smoky chili powder flavour. The doro wat sauce is essentially a ton of onions, butter and garlic with 2 tons of berbere and then reduced on the stove. Oh and red wine, so picture that on your palate
Pro Tip: If you’re not slow carbing do your self a favour and get some injera flat bread to go with this.
Doro Wat
So I stopped in at the spice store a couple weeks back to refill my kosher salt and I got to browsing (as one does at the spice store) and a bag of berbere caught my eye. Berbere is this awesome Ethiopian spice mixture that has a sort of smoky chili powder flavour. The doro wat sauce is essentially
Servings: 3 serving
Ingredients
- 3 chicken leg
- 4 cups onion chopped
- Ginger root peeled and chopped, or zested
- 1/4 cup butter
- 2 tbsps paprika
- 5 u2013 7 tbsps berbere (depending on how spicy you want it)
- 1/4 cup red wine
- 3/4 cup beef broth (beef or chicken)
- salt and pepper ,
- 3 cloves garlic , chopped
- 3 - 6 egg hard boiled
Instructions
- Cook the onions and garlic with the butter and ginger and some salt until the onions are soft.
- dump it all into a food processor, add the paprika and berbere and pulse until smooth, then add back into the pot
- stir in the stock and wine, then bring the sauce to a boil
- bring the sauce down to a simmer and add the chicken, allow to simmer on medium-low for around 45 minutes, stirring occasionally. If you dont wanna wait 45 minutes, you can cook the chicken any ol way (I would throw it in my broiler for 10 minutes)
- Add the hard boiled eggs 10 u2013 15 minutes before cooking is done
