Ethiopian food is a treat for us locally. Although Seattle based Ethiopian restaurants can't hold a candle to those in the other Washington (D.C.) they're still pretty decent and it's hard to argue against Ethiopian food in general. However, none of the local restaurants are very near me meaning I need to get in the car and face traffic to have Doro Wat. Now that I can get Injera from Amy's Mercato (http://www.yelp.com/biz/amys-merkato-seattle-2) I don't have to do the hard part - make Injera (or source Teff). To save time/energy I also picked up about half pound of Berbere spices from a local African market. These two time saving measures make Doro Wat possible at home.
Naturally making both at home would cut the cost of this dish substantially but even buying my Injera/Berbere from local stores this ended up costing about $1 per person per meal. Following is the preview recipe for Doro Wat. It's not hard but don't get impatient as it takes quite a while. Later I'll formalize it into a real recipe for the recipebook section of Recessionchef.
- 1.75 cups of ghee (clarified butter)
- 8 cups of finely chopped red onions
- 3 tbs chopped garlic
- 2 tbs chopped ginger
- 1 cup berbere spices
- 1/4 cup water
- 1/2 cup red wine
- 3 lbs of chicken thighs/legs
- 4 hard boiled eggs
- Place red onions in a dry dutch oven over medium heat and cook while stirring until brown everywhere (not burnt) Scrape the brown bits off the bottom of the pan periodically. This may take between an hour or as long as two.
- Once onions are brown and very soft add the chopped garlic and ginger and cook for an additional 15-20 minutes
- Add the ghee and berbere spices and stir occasionally. Cook for another 15 minutes.
- Add red wine and cook for another 15 minutes, if the sauce is too thick add the water
- Add Chicken pieces and eggs and cover
- Simmer Wat until chicken is done about 20-30 minutes.
- Serve with Injera