Photo: Scott Payne
Food Styling: Cindy Melin
Popular in the East African country of Ethiopia, doro wot is a dish with a wonderful blend of peppers and aromatic spices. Although ground spices can be used, the whole spices present a much more robust flavor.
Don’t let the long ingredient list and preparation time deter you; this dish is well worth the effort. Traditionally served with other wot and a vegetable salad on injera — a fermented teff bread — doro wot is just as delicious over naan or chapatti bread, tortillas or rice.
Berebere Spice Mixture
6 green cardamom pods
1 teaspoon cumin seed
¾ teaspoon fenugreek seeds
¾ teaspoon peppercorns
3 teaspoons coriander seeds
2 tablespoons red pepper flakes
1 teaspoon garlic powder
2 tablespoons cayenne pepper
3 tablespoons paprika
1 teaspoon salt
¼ teaspoon nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon turmeric
½ teaspoon all spice
1 chicken (5 pounds), cut into pieces (legs, thighs, breasts, etc.)
Juice of 2 limes
2 pounds red onion
3 tablespoons unsalted butter or Niter Kibbeh (Ethiopian spiced butter)
1 tablespoon ginger, crushed
2 tablespoons garlic, chopped
½ cup red wine
4 medium eggs, hard-boiled and peeled
Water as needed
- Remove seeds from cardamom pods and either discard or save the pods. Combine cardamom seeds with cumin, fenugreek, peppercorns, coriander seeds and red pepper flakes. Heat in a dry skillet over low to medium heat until lightly toasted. Allow to cool.
- Add cloves and grind in spice or coffee bean grinder. Combine with remaining spices and mix well.
- Remove skin from chicken and marinate in lime juice. Set aside for later use.
- Place onions in food processor and pulverize to a thick liquid. Simmer onions in dutch oven, stirring frequently. When all the liquid from the pulverized onions has evaporated add the butter, cover and allow to simmer for 2 minutes.
- Add the ginger and garlic and allow to simmer for another 2 minutes.
- Add 5 tablespoons of the berebere, stir well and allow to simmer for 15 minutes. Add a small amount of water if needed.
- Add the cut chicken and wine and bring to a slow simmer. Cover and continue simmering for 45 minutes. The chicken should release enough fluid to cook itself but water can be added if necessary.
- Cut 4-6 slits in the boiled eggs, place in the cooked wot and simmer for another 5 minutes.
- Remove from heat and let stand for 10 minutes before serving.
Serving size: 6 ounces
Calories: 327; Total fat: 14g; Saturated fat: 5g; Cholesterol: 175 mg; Sodium: 252; Carbohydrates: 10g; Fiber: 2g; Sugars: 3g; Protein: 38g; Potassium: 517mg; Phosphorus: 331mg
Cordialis Msora-Kagano, MA, RDN, is a Stone Soup blogger and author TheAfricanPotNutrition.com.