Doro We't: Ethiopian Chicken Stew

Doro We't (or Wat) is an Ethiopian chicken stew that makes a spicy and delicious accompaniment to soft fluffy home-made injeras.

This recipe for Doro Wat is an approximation as I make it with spices that are handy and get close to the taste I relish from the local Ethiopian restaurants. Also, usually chicken is cut into chunks, bone and all, and cooked in this gravy/sauce till done. Since D prefers only chicken breasts, I have used boneless skinless chicken breasts for this recipe.

Here, I serve it with yeshimbra injera, cabbage and potato alicha and some simple selatta.




Ingredients
2 boneless skinless chicken breasts, cut into quarters
1 medium red onion, cut into slices
1 green or red bell pepper, cut into thin slices
salt to taste
1 Tbsp oil

for the spices to simulate berbere flavor:
4 tsp paprika powder
1 tsp red hot chili powder (more if preferred)
½ tsp five spice (or allspice) powder
1 tsp black pepper powder
2 tsp cumin powder
1 tsp ginger powder
1/2 tsp nutmeg (less if you don't like the strong flavor)
1/4 tsp fenugreek powder (sold as 'methi powder' in Indian stores- can be omitted if hard to find)
4 black cardamom in pod
1 Tbsp brown sugar

Preparation

1. In a large cast iron skillet, heat some oil, place the chicken breast chunks without crowding, add the onions, bell pepper, sprinkle some salt
2. Add the spices, enough water, cover and allow to simmer undisturbed till chicken is done