Breakfast Mac & Cheese
Servings: | 6 |
Time to Cook: | 30 |
Time to Prepare: | 15 |
This savoury Ethiopian stew combines chicken and eggs with onions, berbere – a complex spice blend – and a seasoned clarified butter to deliver a hearty dish with a distinctive flavour.
Chicken – Traditionally, doro wat is often made with a whole, separated chicken. I use bone-in thighs for simplicity, but you can also uses drums and thighs, or other pieces. I don’t recommend chicken breasts, as the long cooking time tends to make them stringy and tough.
Berbere – The quintessential Ethiopian spice mix, berbere can be found at Ethiopian stores, online, and often at well-stocked grocery stores. If you have time, you can make your own! Visit Diversivore for an excellent recipe.
Niter kibbeh – Spiced, clarified Ethiopian butter. You can make your own or buy it at some African or Ethiopian grocers. You can substitute ghee, but Diversivore also has an excellent recipe to help you make your own. Click here to check it out.
Korarima – Often called Ethiopian cardamom, this spice can be found at Ethiopian/Eritrean grocery stores. Green cardamom tastes quite similar, and can be substituted 1:1.
Injera – This soft, springy, tangy flatbread is a side dish and serving utensil rolled into one. Any Ethiopian restaurant will happily sell you a few sides of it to go along with your own home cooking. If you can’t find injera, serve with a soft flatbread like naan or savoury crepes.
Servings: | 4 |
Time to Cook: | 35 |
Time to Prepare: | 15 |