Tandoori chicken is a renowned favourite Indian dish and I can certainly see why – super-succulent chicken grilled to perfection with a spiced-yoghurt crust bursting
Doro Wat is an Ethiopian stew using the wonderfully fragrant spice blend, Berbere. It’s one of the most famous African dishes and easily one of my favourite one-pot wonders. There are many variations around from beef, to vegetarian options like lentils and beans.
In my version, I use chicken thighs, as I love how tender they stay even after a decent cooking time. I add the authentic finishing touch of some boiled eggs which not only bulks the dish out (making it a super economical dinner), but it adds another protein element and the neutral flavour of the eggs soaks up all of the delicious spiced juices.
As with most African spices, our Ethiopian Berbere blend is a hot one, so taste as you go and judge how much heat you’d like.
Spices used in this recipe
Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat 2tbsp of the ghee or butter along with the olive oil in a heavy-based pot. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.Add the garlic, ginger, and 1 tablespoon ghee or butter and continue to saute, covered, for another 20 minutes, stirring occasionally.Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
Add the chicken, stock, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
Once finished cooking, adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes. Serve with bread or rice and enjoy!