Sometimes one ingredient really makes or distinguishes a dish. For Doro Wat that ingredient was the Berbere spice. Finding the spice was a challenge, my first grocery store did not have it. I was not worried as a half expected this. However when Central Market(an upscale offshoot of my local grocery store) did not have it I started to sweat a little. How could I make this recipe with the Berbere spice, the recipe calls for 1/4 cup of it. Thankfully Whole Foods had it casually chilling on the shelf and I was able to make this wonderful dish.
This was a time consuming dish to make however but a lot of the time spent was passive which is not bad.
- 45 minutes for the Onions to Saute
- 20 minutes with the addition of Ginger + Garlic
- 30 minutes after adding the Berbere Spice
- 45 minutes after adding chicken +wine +stock
- 15 minutes once you add the hardboiled eggs
That comes out to almost 2 and a half hours cooking time. If you are making this for company be more aware than I was. I had to narrate what I was doing for my guests to keep them entertained.
The question is whether the dish is worth it and the answer is yes. It is a rich dish that is brilliant in its simplicity. Effectively it is just Chicken, Hard-boiled eggs, and the sauce but they combine together brilliantly. Served with the injera to soak up the sauce and dilute the heat, this dish was an absolute winner. The taste is similar to a really good curry.
Recipe for the Doro Wat is here and the injera recipe I used is here.
This looks delicious!
You ate this, you know it’s delicious haha
But it LOOKS delicious too. Tasted delicious as well.
Please make this again.
Please.