So many people have been asking me to put this up, so here it is! Doro Wat stew!
Doro wat is an African dish and it is absolutely amazing. A burst of huge flavor in each little bit and yes, that is a hardboiled egg. The egg is actually my very favorite part!
I first tried this soup at a class with Chef Katherine Emmenegger for one of her Opera Classics cooking classes. The opera was Aida and she provided a wonderful menu of culinary delight. It just so happens that I was incredibly sick that day. Like really, really sick. I asked my grandma if she could go in my place, but she wasn’t able to.
Not wanting to waste the money I spent, I drove down to San Diego, feeling absolutely terrible. In case you were both wondering and horrified, this wasn’t a hands on cooking class, and I wasn’t coughing or sneezing. I washed my hands and didn’t touch anything that wasn’t mine. I’m not that mean of a person ;p
The music was wonderful and the food was great. As soon as the soup came around and I took a couple bites, oh my gosh. I felt SO much better. It was really exactly what I needed.
I feel in love with doro wat, and I went home excited to make it for my husband. I ordered fenugreek–the one ingredient I didn’t have–off of Amazon and found out I ordered a 5lb bag. Don’t make that mistake.
Chris was a little weirded out by the egg, but as soon as he tasted the stew, he loved it. Friends seemed to have the same response and now it’s one of the most requested dishes they ask me to make for them.
This is my adaption of Chef Katherine’s doro wat. I hope you enjoy it!Print
Doro Wat Stew
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
A flavorful African Stew
- 8 Boneless chicken thighs, cut into 1” pieces
- 3 TBSP Ghee
- 2 Medium onions, peeled and diced
- 5 Cloves of garlic, minced
- 1 tsp fresh ginger, minced
- 1 TBSP Spanish hot paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground fenugreek
- 1/8 tsp ground cloves
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 28oz can of diced tomatoes
- 2 cups chicken stock
- 1 cup of cabernet or merlot
- 8 Hardboiled eggs
- salt/pepper to taste
- Season the chicken with salt and pepper.
- In a large pot or dutch oven, melt the ghee. Once the ghee has melted, add the chicken and brown all sides. Once done, transfer to a plate.
- In the same pot, add your diced onions and sauté until translucent.
- Add all the spices to the onions, mixing until they are all covered and sauté for one more minute.
- Add the tomatoes, wine, and chicken stock, then bring to a boil.
- Return the chicken to the pot and cover. Reduce the heat to medium low and simmer for 40 minutes.
- Add the hard boiled eggs into the pot about 5 minutes before turning off the heat.
- Serve hot.
- Serving Size: 4
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