Stranger Foods

EthiopianEthopian doro wat

Serves 4 | Prep 10 mins | Cook 40 mins

This recipe is a traditional Ethiopian stew, with a rich sauce that's really fragrant and satisfying.

Source: The Spicery

Ingredients

Metric

Imperial

x0.5

4 chicken legs
750 g mixture of potatoes (any type) and carrots, peeled and cut into bite-size pieces (any type)
1 large onion, finely chopped
½ lemon
50 g butter
4 eggs (any size), optional
2 tbsps tomato puree
Salad and bread, to serve

Niter kibbeh blend

Berbere

Potato spices

°C

°F

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Gently heat the butter and 2 tbsp olive oil with the niter kibbeh blend until the butter has melted, then take off the heat and leave to infuse.
Boil the eggs (if having) for (8 minutes if small, 10 minutes if large), then drain, cool, peel and cut in half.
Fry the chicken in 1 tbsp oil, turning occasionally, for or until the skin is golden brown all over. Remove from the pan and leave to one side.
Discard any excess oil in the pan, then strain the infused butter (discarding the niter kibbeh blend) and fry the onion for or until the onion is soft, brown and sticky.
Add the fried chicken, tomato puree, 150 ml water, berbere and ¾ tsp salt to the softened onion, then cover and simmer for or until the chicken is cooked through and the sauce is rich and thick.
Cook the potatoes and carrots in a covered pan with 1 tbsp oil, 200 ml water, the potato spices and ½ tsp salt for or until the potatoes and carrots are tender. Remove the lid and cook for a further or until all of the liquid has evapourated and the potatoes and carrots are soft.
5 minutes before the chicken is ready, stir in the juice of the ½ lemon and add the halved eggs (if having), then warm through.
Serve the doro wat with the potatoes and carrots, and the salad and bread on the side.