Cooked - Ethiopian Chicken Doro Wat Recipe

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Ethiopian Chicken Doro Wat Recipe

8.0

2 large onions, (chopped)

4 cloves garlic, (minced)

2 tablespoons fresh grated ginger

3 pounds boneless chicken breasts and/or thighs

1 cup clarified butter ((or regular butter))

2 cups water

1 cup red wine ((Ethiopian if available))

3 tablespoons tomato paste

⅔ cup berbere spice blend ((see homemade version below))

1 tablespoon dried thyme

1 tablespoon sugar

2 teaspoons salt

1 lime, (juiced)

Set a large nonstick skillet over medium heat. Add the chopped onions, garlic, and ginger. Pan-fry for 3-5 minutes to soften. (In classic "wat" recipes, the onions are cooked without fat, so they break down and thicken the stew base. The butter is added later.)
Set out a large 6-8 quart slow cooker. Scoop the onion mixture into the crock. Place all the remaining ingredients, excluding the lime juice, in a slow cooker and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Once the chicken is fork-tender, pull the pieces out of the slow cooker with tongs and place on a cutting board. Use forks to shred the chicken to bite-sized pieces. Place back into the wine sauce. Then stir in the lime juice and keep warm until ready to serve.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

Cuisine🇪🇹Ethiopian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 73 weeks ago

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