How to Make Doro Wat

Step-by-Step Guide

1. 1

   Step 1: Pour cold water and lemon juice into a container large enough for the chicken to be completely submerged.

   If the container is significantly more wide than it needs to be, feel free to add more lemon juice to even out the ratio.
   
   This step can be done mainly through estimating.
2. 2

   Step 2: Wash the chicken and place it the lemon and water mixture.

   Set aside, cover and keep it at room temperature for 30 minutes. ,,, Add in the hard-boiled eggs and salt to taste.
   
   Simmer on low heat for an additional 10 minutes and serve on the Injera. ,, Pour into the butter.
   
   Add the dried koseret. , Remove from the heat and cool. , Carefully pour the clear, clarified butter into a large storage container. , Mix, cover and store in a dark, cool place for 3 to 4 days to ferment in order to give it it's sour flavor. , Let rest for another 8 hours. , Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area.
   
   Cover with a lid, 2 to 3 minutes.
   
   The injera is ready to plate when holes have formed on the surface. ,
3. 3

   Step 3: Caramelize the red onions on low heat in a large pot for 1 hour

4. 4

   Step 4: stirring occasionally.

5. 5

   Step 5: Add the berbere

6. 6

   Step 6: Niter Kibbeh

7. 7

   Step 7: garlic and ginger and cook for 30 minutes on medium-low heat.

8. 8

   Step 8: Add the marinated chicken and cook on medium-low heat

9. 9

   Step 9: 30 to 45 minutes.

10. 10

    Step 10: Melt the butter on low heat in a large pot.

11. 11

    Step 11: Blend together the bishop seeds

12. 12

    Step 12: cardamom seeds and black cumin until powder form using coffee grinder or food processor.

13. 13

    Step 13: Bring to a boil then simmer for 15 to 20 minutes.

14. 14

    Step 14: When room temperature

15. 15

    Step 15: skim the frothy milk solids off of the top.

16. 16

    Step 16: Combine the teff flour and 12 cups water.

17. 17

    Step 17: Mix the teff flour mixture with the barley and wheat flours on the last day of fermentation.

18. 18

    Step 18: Heat a large cast-iron pan over medium heat.

19. 19

    Step 19: Place the injera on a plate and serve.

Detailed Guide

About the Author