Doro Wat (Ethiopian Chicken Stew)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Rinse the chicken pieces thoroughly under cold water and pat them dry.

   Omtrent 5 min

2. 2

   Place the chicken in a bowl, add the lemon juice, and toss to coat; let it marinate for at least 15 minutes while you prepare other ingredients.

   Omtrent 15 min

   Kokkens tips: The lemon juice helps to tenderize the chicken and add a subtle tang.

3. 3

   In a large heavy-bottomed pot or Dutch oven, add the chopped red onions and cook over medium heat, stirring frequently, for about 15-20 minutes until they soften and release their liquid without adding any oil.

   Omtrent 20 min

   Kokkens tips: This step is crucial for developing the base flavor; the onions should cook down significantly.

4. 4

   Increase the heat slightly and continue cooking the onions until they turn a deep reddish-brown color, stirring constantly to prevent burning, for another 10-15 minutes.

   Omtrent 15 min

   Kokkens tips: Patience here will result in a richer, deeper flavor for your stew.

5. 5

   Add the niter kibbeh to the pot with the onions and stir well.

   Omtrent 2 min

   Kokkens tips: If you don't have niter kibbeh, you can use regular clarified butter or ghee, but the spiced version adds authentic flavor.

6. 6

   Stir in the minced garlic and grated ginger and cook for 2 minutes until fragrant.

   Omtrent 2 min

7. 7

   Add the berbere spice blend and tomato paste to the pot, stirring well to combine with the onion mixture.

   Omtrent 3 min

   Kokkens tips: Be prepared for a strong, aromatic spice smell.

8. 8

   Cook the spice mixture for about 5-7 minutes, stirring occasionally, allowing the spices to toast and deepen in flavor.

   Omtrent 7 min

   Kokkens tips: Ensure the spices don't burn; reduce heat if necessary.

9. 9

   Drain the chicken from the lemon juice and add the pieces to the pot.

   Omtrent 1 min

10. 10

    Pour in the water and bring the stew to a gentle simmer.

    Omtrent 5 min

11. 11

    Season with salt, then cover the pot and reduce the heat to low.

    Omtrent 1 min

12. 12

    Let the Doro Wat simmer for 60 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened.

    Omtrent 1 t

    Kokkens tips: The longer it simmers, the more the flavors will meld and deepen.

13. 13

    Add the hard-boiled eggs to the pot during the last 10-15 minutes of cooking, allowing them to warm through and absorb some of the stew's flavor.

    Omtrent 15 min

14. 14

    Serve hot, traditionally with injera.