doro wet

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Doro We’t

From the book New American Table by
Serves 4

Introduction

I’ve always said that in America — where you have access to the highest-quality ingredients and great cooking supplies — you can often make ethnic food that actually tastes better than it does in its native country. Doro we’t, the spicy chicken stew that is the national dish of Ethiopia, proves my point.

My wife, Maya, has mastered the dish, which her mom and sisters taught her to make, and she prepares it whenever we have guests. She treks across Central Park to her favorite Puerto Rican butcher on East 111th Street to pick out organic chicken legs. Back home, she removes the skin and rinses the legs with lemon water, following every step of the recipe meticulously. Soon, our whole house is filled with the aroma of doro we’t.

For a traditional Ethiopian meal, serve doro we’t with injera bread, or give it an international flair by accompanying it with couscous or steamed rice. Whichever way, it’s a wonderful dish you’ll find yourself coming back to again and again.

Ingredients

¼ cup olive oil
5 garlic cloves, minced
5 red onions, finely chopped
~ One 2-inch piece ginger, peeled and minced
1 Tbsp. tomato paste
3 Tbsp. berbere
8 skinless chicken legs
1 tsp. ground cardamom
1 Tbsp. salt
3 Tbsp. Spiced Butter or unsalted butter
3 cups chicken stock
1 cup dry red wine
1 lb. collard greens, finely shredded
4 peeled hard-boiled eggs
½ cup cottage cheese, 4 percent milkfat

Steps

  1. Heat the olive oil in a Dutch oven over low heat. Add the garlic, onions, and ginger, and cook, stirring occasionally, until softened, about 30 minutes. Add the tomato paste and berbere and cook for another 15 minutes.
  2. Season the chicken legs with the cardamom and salt. Add the chicken to the sauce, along with the spiced butter, chicken stock, and wine. Bring to a simmer and cook until the chicken is cooked through, about 1 hour.
  3. In a separate pot, bring salted water to a boil. Add the collard greens and cook until tender, about 15 minutes. Remove the greens with a slotted spoon and transfer to the chicken stew.
  4. Serve with the hard-boiled eggs and cottage cheese on the side.

Notes

You can make a double batch of doro we’t and freeze the extra. Like any good stew, it will reheat beautifully. I also make extra sauce and toss it with cooked pasta for a quick weekday meal.

This content is from the book New American Table by Marcus Samuelsson.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe