Doro Wet traditional Ethiopian Dish

by Atsede Kahsay

I want to show how to make Doro Wet ( spicy chicken) which is an Ethiopian traditional dish. We make Doro Wet for holidays and for special guests. Almost fifty percent of the Ethiopian population is Orthodox Christian. Orthodox Christians fast seven times a year, for example, the fast preceding Charisma's 40 days, the fast for Hudadi or Abiye Tsome ( Lent), 56 days, and the fast of Assumption, 16 days etc..., so we don't eat animal products over 200 days a year, that includes Wednesdays and Fridays.

When we break fasting ( on holiday), we prepare different dishes like Doro Wet which is the main dish for the holiday. We sacrifice chicken and lamb on the day of our holiday, but most people sacrifice chicken. Because Doro Wet needs time to cook, we don't make it as much as other dishes. We sacrifice the chicken early morning before everybody wakes up, so we can have it for breakfast. In our culture, we eat together from a round tray. Everybody gathers around the table, and we pray and thank God. Doro Wet serves for people. This is spicy dish, so we eat it with cottage cheese. it is very healthy food.

Doro Wet
Ingredients
  1. whole chicken ( 3 pounds)
  2. 3 pound of shallot or red onion finely chopped
  3. 1/2 niter kebbeh ( spicy butter)
  4. 1/2 cup of tomato paste
  5. 1/4 cup of berbere (paprika with all kinds of spices)
  6. four cloves of garlic minced
  7. one pieces of fresh ginger minced
  8. 12 hard boiled eggs
  9. l cup water
  10. 1 lemon cut in pieces
  11. salt and pepper for taste
Methods
  1. cut the chicken in twelve pieces and remove the skin.
  2. in bowl, combine the lemon. Little salt, and Chicken pieces and cover with water. let the chicken marinate until the sauce ready.
  3. For the sauce, cook the shallot or onion in the large pot and in medium heat until turns soft and gold.
  4. add niter kebbeh and cooked it for few minute, add tomato paste stir frequently and summer until everything mix, and add berbere stir frequently with little drop of water until smoke the flavor, but not burn.
  5. wish and add the chicken pieces into the sauce and stir it for half an hour.
  6. add garlic and ginger minced, add water as necessary to maintain a sauce consistency for about 45 minutes.
  7. add the whole hard boiled egg and adjust seasoning ( salt and black pepper), continue to cook until the chicken is cooked through and very tender.
  8. serve with Injera which is Ethiopian flat bread.
I hope you are going to enjoy it.

Doro WetAlways serve hot as you can see ;it is in a warm dish.

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