Doro Wot (Ethiopian National Chicken Dish)

Recipe courtesy Woine of Taste of Ethiopia, Austin, Texas.
Show: Eden Eats Episode: Austin
TOTAL TIME: 107 hr 35 min
Prep: 15 min
Inactive Prep: 104 hr 30 min
Cook: 2 hr 50 min
 
YIELD: 12 servings
LEVEL: Difficult

ingredients

  • 1/2 cup fresh garlic, finely ground
  • 1/2 cup fresh ginger, finely ground
  • 6 peeled hard-boiled eggs
  • Salt
  • Injera bread, for serving, recipe follows
NITER KIBBEH (ETHIOPIAN SPICED BUTTER):
  • 1/3 cup black cumin
  • 1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)
INJERA (FERMENTED SOURDOUGH BREAD):
  • 1 1/2 pounds teff flour
  • 1/2 pound barley flour
  • 1/4 cup wheat flour
recipe tools

Directions

Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)

Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.

Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface. Place the injera on a plate and serve. Yield: 20 pieces.
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