A Wat is a stew that uses the amazing Ethiopian Berbere Seasoning and a rich base of onion. A large quantity of onions are used in this recipe so employ a food processor to dice or buy some frozen diced onion.

 

Ingredients:

  • 2 kg onions, finely diced
  • 1 large chicken
  • 100 ml Pukara Estate White Balsamic Vinegar
  • 1 lemon – juice only
  • 100 ml Pukara Estate Premium Extra Virgin Olive Oil
  • 3 Tbps niter kibbeh or ghee (clarified butter … or substitute with extra oil)
  • 4 tablespoons Berbere Seasoning (Start with 3 if you don’t like it too hot)
  • 8 eggs, hard-boiled and shelled
  • Mixed Spices
    • 2 Tbsp cardamom seeds
    • 2 Tbsp fennel seeds
    • 1 Tbsp of dried basil
    • 2 tsp black peppercorns
    • 2 Tbsp salt
  • Rice or Injera bread to serve

Serves 8

Directions:

  1. Place the onion in a large, heavy-based pot, cover with lid and cook over low-medium heat, stirring occasionally. Do not add any oil or liquid.
    Cook for about 40 minutes, until the onion has reduced.
  2. While the onion is cooking, remove the skin from the chicken and cut into portions, trimming off any fat. (In Ethiopia, they cut into 21 portions). Mix the Pukara Estate White Balsamic Vinegar and lemon juice together and sit the chicken pieces in the liquid for 10-15 minutes, then drain.
  3. Combine the ingredients for the mixed spices in a mortar and grind to a powder.
  4. When the onion has reduced, add the Pukara Estate Premium Extra Virgin Olive Oil, niter kibbeh/ghee or extra oil and Berbere Seasoning and stir well.
  5. Add the chicken. Bring the mixture to the boil, then reduce the heat to a simmer. Stir the mixed spices into the stew and add extra salt if needed. Simmer until the chicken is cooked through, making sure the onion does not stick to the bottom of the pot.
    Spoon out some of the excess oil that settles on top.
  6. Cut vertical grooves into the hard-boiled eggs to ensure the flavour seeps in. When the stew is cooked, add the eggs and turn off the heat. The Doro Wat can be served immediately with injera bread or rice, but is even better the following day when the spices have worked their magic.

 

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