The iconic Saffron Berbere spice mix is the flavour backbone of many delectable Ethiopian cuisines, giving them the right spice, aroma and savouriness that one cannot resist. One of the best ways to turn this diversified spice blend into mouthwatering recipes is by trying a traditional Ethiopian delight made by stewing chicken with the flavourful Berbere African Spice Blend with Saffron. With this recipe, you can turn a simple chicken stew from basic to something special. You can enjoy the dish with flatbread or cooked rice. You do not need to add additional spices with this well-balanced all-in-one spice mix. If you have Berbere spice blend in your kitchen cupboard then you can also try other exciting recipes with beef, chicken, lamb and vegetables.

Serving size: The recipe yields 4 servings.

Ingredients to make Doro Wat

Butter (1 cup or 8oz)
Onion (1)
Water (2 ½ cups or 20oz)
Tomato paste (1 can or 6 to 7oz)
Berbere seasoning (3 tablespoons)
Garlic (1 teaspoon)
Ginger (½ teaspoon)
Sea Salt (if required)
Boneless chicken breasts (4)
Eggs (4)

Preparation of Chicken Stew

To prepare this mouthwatering recipe you need to first take one onion and finely chop it after removing the outer skin and the inner bulb.
Then you have to finely chop one whole garlic. Ground ginger in a mortar and pestle to get almost a half teaspoon out of it.
For this recipe, you will also need 4 chicken breasts. Make sure to remove the bone first and then cut them into even-sized cubes.

Cooking instructions

The first thing that you need to do is to heat a pan or a skillet over medium to low heat. Add 4 ounces (almost ½ a cup) of butter into the pan.
When the butter is melted, add 1 chopped onion into it. You need to cook the onion for about 5 to 6 minutes or until it becomes translucent. Constantly stir it to avoid burning.
Once the onion is nice and cooked, it is time to add almost ½ cup or 4 oz of water along with the tomato paste. Mix everything well and cook it for about two minutes. Stir occasionally and wait until the mixture is well-combined.
Now it is time to add the remaining ½ cup of butter, Berbere spice blend with saffron, chopped garlic and ½ teaspoon of ground ginger. Stir it well and adjust the heat to low. You need to cook this mixture for more or less 20 to 30 minutes until it achieves the consistency of a thick paste.
The key to making the best Doro Wat is patience. You need to slowly cook the mixture at low heat until it reaches the desired consistency. After 20 to 30 minutes it is time to add the remaining water along with the chicken breast cubes into the Berbere paste mixture. Give it a good mix and then cover it with a lid. Let it simmer for almost 45 minutes or until the mixture attains the consistency of a sauce.
In the meantime, you need to boil the four eggs until hardboiled. After 45 minutes, check the seasoning of the sauce and add some sea salt if required. Add the hard boil eggs to the chicken stew and cook until the sauce is slightly reduced.

Now you can serve it with rice or flatbread. Enjoy it with your friends and family!