From the Salivate! kitchen
Dora Wat
The story behind the dish
Dora Wat is a celebration of rich flavours. A chicken stew with slow-cooked onions, Berbere and eggs, this is often considered the national dish of Ethiopia
The recipe
Dora Wat
Ingredients
- 1.5 kg onions, finely chopped 1/2 large chicken
- 50 ml white vinegar
- 1/2 lemon, juiced
- 50 ml olive oil
- 1.5 tbsp niter kibbeh - get the recipe HERE
- 3 tbsp Salivate! Berbere Blend
- 6 hard-boiled eggs, peeled
- 1 tbsp salt
Method
- Place the onion in a large, heavy-based saucepan, cover with a lid and cook over low–medium heat, stirring occasionally. Do notadd any oil or liquid. Cook for about 1 hour or until the onion has reduced by two-thirds.
- While the onion is cooking, remove the skin from the chicken and cut into portions, trimming off any fat.
- Mix the vinegar and lemon juice together and sit the chicken pieces in the liquid for 10–15 minutes, then drain.
- When the onion has reduced, add the oil, niter kibbeh and berbere and stir well.
- Add the chicken and its liquid, bring the mixture to the boil, then reduce the heat to a simmer.
- Simmer until the chicken is cooked through, stirring occasionally, making sure the onion does not stick to the bottom of the pan.Skim off the oil from the surface, as necessary.
- Make incisions in the eggs to ensure the flavour seeps in. When the stew is ready, add the eggs and remove from the heat.