Doro Wat (Ethiopian Chicken Stew)

I was recently given a big container of berbere, an Ethiopian spice mixture. It smelled heavenly and I wanted to use it so I decided to make doro wat. I scoured the Internet for recipes and found quite a few variations and I then came up with my own version. This aromatic and spicy dish is simple to make – provided you have the berbere – and the flavors are fantastic. You can make your own berbere or you can buy it from a specialty store; either way, there is plenty of information – recipes and sources – online.

Doro Wat (6 servings)

• 6 boneless, skinless chicken thighs
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 onion, chopped
• 2 garlic cloves, pressed
• 1 inch fresh ginger, grated
• 1 tbsp. berbere
• 1 tbsp. tomato paste
• 1 cup chicken stock
• juice of 1 lime

1. Heat oil in a large pan and brown the chicken.
2. Remove the chicken and add the butter, onion, garlic, ginger, and cook until golden, about 3 minutes. Add the berbere and sauté until it brown, about 1 minute. Add the tomato paste, chicken stock, and lime juice and simmer 3-4 minutes.
3. Return chicken to the pan, cover, and simmer slowly for 30 minutes, turning chicken from time to time.
4. Serve with basmati rice or couscous.