How to Make Doro Wat | Hawa at Home | Food Network
Hawa makes Doro Wat, a traditional Ethiopian chicken stew. This stew is a testament to the benefit of having berbere in your cupboard — It takes a simple braised chicken that you can make any night of the week from basic to really special. Berbere is the spice mix of Ethiopia and Eritrea, and it differs from region to region, family to family, even neighbor to neighbor.
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.
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Doro Wat (Stewed Chicken Legs with Berbere and Eggs)
RECIPE COURTESY OF HAWA HASSAN
Level: Easy
Total: 1 hr 35 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
3 tablespoons unsalted butter or ghee
2 large red onions, finely diced
6 garlic cloves, minced
2 tablespoons minced ginger
3 tablespoons Berbere, recipe follows, or store-bought berbere
1 teaspoon kosher salt, plus more as needed
2 medium vine-ripened tomatoes, finely diced
1 cup water
8 chicken drumsticks
6 large eggs, hard-boiled and peeled
Cooked rice for serving, optional
Berbere:
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Directions
Melt the butter in a medium saucepan set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
Stir in the Berbere and salt and cook, stirring, until very aromatic, about 1 minute. Add the tomatoes and cook, stirring until they’ve reduced down and the mixture is almost dry, about 10 minutes. Add the water, increase the heat to high, and bring to a boil. Lower the heat to maintain a simmer. Season the chicken pieces all over with salt and then nestle them into the pot. Cover and cook, uncovering the pot every so often to stir, until the chicken is very tender, 45 minutes to 1 hour. Add the eggs and cook, stirring every so often, until the eggs are heated through and nicely coated with the sauce, about 10 minutes.
Use a slotted spoon to transfer the chicken legs and eggs to a serving dish. Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).
Berbere:
Yield: Makes about 1/2 cup
Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.
Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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How to Make Doro Wat | Hawa at Home | Food Network
Doro Wot (Ethiopian style chicken stew)
Doro wot is the finest and potentially, the most respected dish in Ethiopia. It is delicious and it takes a lot of time to make. Only prepared during the major holidays, Doro wot is the central piece to every celebration you can find. Learning how to make Doro wot is also considered the epitome of cooking skills. Enjoy!