Spicy Ethiopian Chicken Stew
"Doro WatA traditional Ethiopian chicken stew simmered in a spicy berbere sauce and served with injera bread."
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Tender chicken simmered in fiery berbere sauce with aromatic spices. Served with tangy injera bread for a taste of Ethiopia's rich culinary heritage.
ingredients
- 2 lbs chicken thighs, bone-in
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp berbere spice blend
- 1 tsp ground ginger
- 1 cup chicken broth
- 2 tbsp tomato paste
- Salt and pepper to taste
- Injera bread, for serving
steps
- 1.
In a large pot, sauté onions until soft. Add garlic and cook until fragrant.
- 2.
Stir in berbere spice and ginger, cook for 1 minute.
- 3.
Add chicken, broth, and tomato paste. Bring to a simmer, cover and cook for 45 minutes.
- 4.
Remove chicken, shred meat, and return to the pot. Simmer for an additional 15 minutes.
- 5.
Season with salt and pepper, serve with injera bread.
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