Doro Wat
Ethiopian spiced stew of poultry or meat braised with onions, garlic, ginger, and warming spices. Slow-cooked until tender and served in a rich, deeply flavored sauce.
Ingredients
Method
Cut poultry or meat into 2-inch pieces. Dice red onion finely. Mince garlic and ginger.
Heat coconut oil in a large heavy pot over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant. Add paprika, garam masala, fenugreek, and cayenne pepper; stir constantly for 1–2 minutes to toast and release flavors.
Increase heat to medium-high. Add meat pieces to the pot and stir to coat evenly with the spice mixture. Brown on all sides, 5–7 minutes.
Pour in vegetable broth. Bring to a simmer, then reduce heat to low. Cover partially and simmer, stirring occasionally, for 60–90 minutes until meat is very tender and sauce has thickened.
Season with salt and black pepper to taste. If sauce is too thin, continue simmering uncovered; if too thick, add a splash of broth or water.
Transfer to a serving platter. Arrange peeled hard-boiled eggs on top if desired. Serve warm with injera or rice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →