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Ethiopian Doro Wat
This recipe is a traditional Ethiopian stew, with a rich sauce that’s really fragrant and satisfying. There are some fantastic flavours coming from the ‘niter kibbeh’ - a spiced, clarified butter, as well as a spice blend called berbere - a mixture of paprika and a touch of chilli along with sweet spices like cinnamon, nutmeg and cardamon as well as pungent, earthy flavours such as fenugreek, cumin and ajowan.
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10 mins
40 mins
3/5
In stock
£3.25
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This recipe is a traditional Ethiopian stew, with a rich sauce that’s really fragrant and satisfying. There are some fantastic flavours coming from the ‘niter kibbeh’ - a spiced, clarified butter, as well as a spice blend called berbere - a mixture of paprika and a touch of chilli along with sweet spices like cinnamon, nutmeg and cardamon as well as pungent, earthy flavours such as fenugreek, cumin and ajowan.
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Recipe
10 mins
40 mins
3/5
Serves 4
Medium Effort
Chicken
Taste Profile
Fragrant
Rich
Origin
African
Africa
- Potato Spices: turmeric, fenugreek, coriander, green bell pepper, garlic
- Berbere: paprika, green cardamon, fenugreek, chilli, cinnamon, ajowan, allspice, black pepper, ginger, coriander
- Niter Kibbeh Blend: green cardamon, fenugreek, bay, basil, rosemary, thyme, garlic, ginger
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 4 chicken legs
- 750g mixture of potatoes (any type) and carrots
- 1 large onion
- ½ lemon
- 50g butter
- 4 eggs (any size) (optional)
- 2 tbsp tomato puree
- Salad to serve (optional)
- Bread to serve (optional)
- Large lidded pan
- Small pan
- Medium saucepan
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