Doro Wats - Spicy Chicken Stew from Ethiopia

So without any further say or do here is the recipe to what many consider the national dish of Ethiopia. And after cooking this stew and sampling it's exquisite deliciousness - all I have to say is that more national dishes should be like this one. This deep bodied stew is so full of flavour. It gets its dark red appearance from the loads of paprika in the Berberé powder, that is essentially the soul of the dish. Doro wats have a huge spicy kick that will knock your taste buds for a six. The Ethiopian eating experience is only further enhanced by pairing the unique flavours of this dish with the equally unique Injera bread. The slighty tart, sourness of the flatbread compliments the pungency of the stew perfectly.  I highly recommend tracking down a supplier in your neck of the woods.

Ingredients, serves 6 as part of a shared meal
1.5 kg x skinless Chicken thigh fillets, cut into bite size pieces
Juice x 1 Lemon
1tsp x Salt
2 x Onions, finely chopped
4 x Garlic cloves
2-inch piece x Ginger
60ml Niter Kibbeh
2tbsp x Paprika
4-5 heaped tbsp x Berberé powder
1 cup x Chicken Stock
½ cup x Red wine

1 tsp x Cayenne pepper
Salt and pepper - to taste
4 - 6 Hard-boiled eggs
Directions
Marinate the chicken pieces with the lemon juice and salt for about 30 minutes.
Puree the onions, garlic and ginger in a food processor, adding a little water if necessary.
Heat the niter kibbeh in a heavy pot over medium heat.
Add the paprika and stir well to color the oil for about 1 minute making sure not to burn the spice.
Now stir in the berberé paste and cook for another 2 to 3 minutes.
Add the pureed onion, garlic and ginger and sauté for about 5 minutes stirring to cook down the onions
Pour in the stock and wine and bring to a boil

Next add in the marinated chicken pieces and stir to combine
Sprinkle in the cayenne pepper and season with salt and pepper.
Bring back to a gentle boil then reduce heat to low, cover and simmer for 45 minutes or until the chicken is very tender
Add a little extra water if the sauce begins to dry during the simmering stage, this dish needs a rich and thick gravy
Add the whole hard boiled eggs in the final 5 minutes and check seasoning
Serve hot dolloped directly onto the injera bread.

Roll up additional loaves of injera into scrolls and serve slightly warmed

A variation for vegetarians is to replace the meat with eggplant and zuchinni and cook for about 20 minutes - use veggie stock of course!

By far, one of the most unique tasting dishes that I have ever cooked and definitely a speciality.