Doro Wat From 'The World'S Best Spicy Food' Recipe

Name: Doro Wat From 'The World'S Best Spicy Food'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/2 teaspoon fenugreek seeds; 1/2 teaspoon ground coriander seeds; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; 2 teaspoons salt; 1/2 cup cayenne pepper; 1/2 cup sweet paprika; &nbsp; 4 tablespoons; (Ethiopian spiced butter) or unsalted butter; 2 large onions, roughly chopped; 1 tablespoon freshly chopped garlic; 1 tablespoon peeled and finely chopped fresh ginger; 1-2 tablespoons berbere (to taste); 4 chicken legs; 4 hard-boiled eggs; Salt; , for serving

Servings: persons

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 teaspoons salt
1/2 cup cayenne pepper
1/2 cup sweet paprika
&nbsp
4 tablespoons
(Ethiopian spiced butter) or unsalted butter
2 large onions, roughly chopped
1 tablespoon freshly chopped garlic
1 tablespoon peeled and finely chopped fresh ginger
1-2 tablespoons berbere (to taste)
4 chicken legs
4 hard-boiled eggs
Salt
, for serving

1
Heat a large heavy ban. Add the ginger, cardamom, fenugreek, coriander, cinnamon, cloves, and allspice; roast over a low heat for two minutes, stirring constantly to prevent burning.
2
Add the salt, cayenne pepper, and paprika and roast over very low heat for a further 10 minutes. Allow to cool; store in a sealed jar.
3
Heat the butter over low heat in a large wok or deep frying pan. Add the onions and, stirring frequently for about 25 minutes, cook until caramelized.
4
Add the garlic and ginger and cook for five to eight minutes, until soft. Add the berbere and 2 cups of water. Stir well.
5
Season the chicken with salt. Add the chicken to the wok, cover and simmer for about 40 minutes, stirring occasionally, until well cooked.
6
Uncover the wok and raise the heat to medium-high. Simmer until the liquid has reduced to a thick, gravy-like consistency.
7
Add the eggs and stir to warm them through. Taste and season with more berbere and salt. Serve with injera and eat with your fingers.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon ground coriander seeds, and more.

Yes, Doro Wat From 'The World'S Best Spicy Food' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Doro Wat From 'The World'S Best Spicy Food'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions