Spicy Doro Wat, Homemade Injera & Ayib

Spicy Doro Wat, Homemade Injera & Ayib

A festive and rich Ethiopian chicken stew (Doro Wat) simmered in an aromatic Berbere spice blend and Niter Kibbeh, served with spongy Teff Injera and cooling homemade Ayib cheese.

Dietary

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Ingredients

Instructions

  1. For the Injera (2-3 days ahead): In a large bowl, whisk together 2 cups teff flour and 2 1/2 cups warm water until smooth. In a separate small bowl, dissolve 1 teaspoon active dry yeast and 1/2 teaspoon sugar in 1/2 cup warm water. Let sit for 5 minutes until foamy. Add the yeast mixture to the teff batter, stir well. Cover loosely and let ferment at room temperature for 2-3 days, stirring once daily. The batter should develop a sour smell and bubbles on the surface. On the day of cooking, stir in 1/2 teaspoon salt and thin with up to 1/2 cup warm water until it has a thin pancake-like consistency.
  2. For the Niter Kibbeh (Spiced Clarified Butter): In a small saucepan, melt 1 pound unsalted butter over medium-low heat. Skim off any foam that rises. Add 1/4 cup chopped yellow onion, 1 tablespoon minced fresh garlic, 1 tablespoon minced fresh ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground fenugreek, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground cumin, and 1/4 teaspoon whole cloves. Simmer gently for 30-45 minutes without stirring, allowing the milk solids to sink and lightly brown. Strain the golden clarified butter through a fine-mesh sieve lined with cheesecloth. Discard solids. Set aside; this can be made ahead.
  3. For the Berbere Spice Blend: In a small bowl, combine 1/4 cup paprika, 2 tablespoons cayenne pepper, 1 tablespoon ground ginger, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon ground cardamom, 1 teaspoon ground fenugreek, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon salt. Mix well. Set aside.
  4. For the Ayib (Ethiopian Cottage Cheese): In a medium saucepan, heat 1 quart whole milk over medium-low heat until it begins to steam but not boil. Add 2 tablespoons fresh lime juice and 1/4 teaspoon salt. Stir gently. The milk will curdle. Continue heating for 5-10 minutes until the curds separate from the clear whey. Pour the mixture into a fine-mesh sieve lined with cheesecloth set over a bowl. Let drain for 15-20 minutes, then gently squeeze out excess whey. Transfer the curds to a small bowl and gently mash. Cover and refrigerate until serving.
  5. Prepare the Chicken: Pat 3 pounds chicken drumsticks and thighs dry with paper towels. With a sharp knife, make 2-3 deep slits in each piece without detaching the bone.
  6. Cook the Onions: In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup of the prepared Niter Kibbeh over medium-high heat. Add 4 finely diced yellow onions and cook, stirring frequently, for 25-30 minutes until deeply caramelized and almost jam-like. This is a crucial step for depth of flavor.
  7. Build the Base: Reduce heat to medium. Add 10 minced fresh garlic cloves and 3 ounce grated fresh ginger. Cook for 5 minutes, stirring constantly, until fragrant. Stir in the prepared Berbere spice blend and 2 tablespoons tomato paste. Cook for 5-7 minutes, stirring, until the spices are very fragrant and slightly darkened. Add 1/2 cup chicken broth to deglaze the pot, scraping up any browned bits.
  8. Simmer the Wat: Add the remaining 1 cup chicken broth, 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Bring to a gentle simmer. Add the prepared chicken pieces to the sauce, ensuring they are submerged. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
  9. Add Eggs: Gently place the 6 hard-boiled eggs into the stew during the last 15 minutes of simmering, allowing them to absorb some of the sauce's flavor.
  10. Cook the Injera: Heat a large non-stick griddle or tawa over medium heat. Once hot, pour about 1/2 cup of the injera batter onto the griddle, spreading it quickly in a circular motion to form a thin round. Cover immediately with a lid. Cook for 1-2 minutes, or until the surface is covered with 'eyes' (small holes) and the edges start to crisp. Do not flip. Remove and stack on a plate. Repeat with remaining batter, greasing the griddle lightly with Niter Kibbeh or vegetable oil as needed.
  11. Serve: Arrange the Doro Wat on a large serving platter with the chicken and eggs. Serve immediately with warm Injera on the side and a dollop of Ayib for cooling contrast. Tear off pieces of Injera to scoop up the stew and Ayib.

Notes

The deep caramelization of the onions is key to authentic Doro Wat flavor, so don't rush this step. Making the Injera takes several days of fermentation but minimal active time until cooking day. Niter Kibbeh can be prepared up to a week in advance and stored in the refrigerator.

Nutrition (per serving)