(The ingredients in bold are available in the webshop.)
For 4 persons:
- 500 g chicken legs
- 4 eggs
- 2 tbs berbere
- 5 g kororima
- 1 timiz pepper
- 3 shallots
- 2 onions
- 3 cloves garlic
- 10 g fresh ginger
- 1 tin sieved tomatoes
- 170 g “Niter Kibbeh” (Ethiopian spiced butter) or Ghee from the supermarket
- 1 half glass “Tej” (Ethiopian honey wine) or 1 tbs honey
- 2 lemons
- rice (optional)
- Let the chicken marinate in a large bowl with some water and the juice of the 2 lemons for 10 minutes. Save in the fridge for later.
- Chop the shallots, onions and garlic and gently fry them for 2 minutes in a large pan.
- Add the berbere and some water. Let if fry for 5 minutes on low heat so that the berbere does not burn on.
- Add the butter (Niter Kibbeh or ghee) and let it simmer. Stir regularly.
- Add the sieved tomatoes, let it boil for 5 minutes and then add the honey or honey wine.
- Put the chicken in the sauce and let it boil for another 5 minutes.
- Pound the kororima seeds in a mortar.
- Peel the ginger, chop finely and add to the sauce together with the pounded kororima and timiz pepper (break in two). Let it simmer for 30 minutes. Stir regularly.
- In the meantime, hard boil the eggs in another pan. Cool them under running water and peel them.
- Pierce little holes in the eggs with a fork and add them to the sauce. This way the eggs will absorb some of the sauce.
Doro Wat is a festive meal from Ethiopa. Traditionally it is eaten with Injera, a large flatbread made with fermented Teff flour. For an easier version you can serve this dish with rice (like in the picture).
It’s also possible to let the dish cool down and keep it in the fridge to heat up the next day. It’s even more yummie then!
You can also make Niter Kibbeh yourself. See our recipe on the website.
Why don’t you try music from Ethiopia with this dish! For example: Mulatu Astatke with the album Mulatu Of Ethiopia.