描述
多罗瓦特炖鸡是埃塞俄比亚最著名、最受欢迎的菜肴之一。它是一种浓郁、辛辣、风味绝佳的慢炖鸡肉炖菜。其深红色泽和复杂风味来自埃塞俄比亚特有的香料混合物“berbere”以及大量慢炖洋葱。这道菜传统上与“injera”（一种海绵状大饼）一起食用，是埃塞俄比亚美食的真正颂歌。
历史的味道
多罗瓦特炖鸡是埃塞俄比亚美食的基石，常在节日和特殊场合享用。将洋葱慢炖至几乎融化成糊状是许多埃塞俄比亚炖菜（“wats”）中的一项关键技术。berbere香料混合物可包含十几种不同的香料，赋予了这道菜独特的风味和辣度。加入煮熟的鸡蛋是这道菜传统而标志性的一部分。
准备时间
20 minutes
烹饪时间
1 hour 30 minutes
总时长
1 hour 50 minutes
食材与营养
550 kcal
卡路里
45 g
蛋白质
35 g
脂肪
15 g
碳水化合物
4 g
膳食纤维
8 g
糖
600 mg
钠
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设备
烹饪步骤
已完成 7 步中的 0 步
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Common questions
- Is it spelled doro wat or doro wot?
- Both are correct. They are two transliterations of the same Amharic name for this Ethiopian chicken stew, and you will also see it written as doro wet or simply as chicken wat.
- Why are the onions cooked dry, with no oil?
- The first step cooks finely chopped onions in a dry pot over low heat for 15 to 20 minutes so they release their moisture and collapse to a soft base. Adding fat too early would fry them instead, and the stew relies on that onion base for its body.
- What is berbere?
- Berbere is the Ethiopian spice blend the dish is built on - chili-led, with warm spices behind it. It is added after the onions are golden and cooked briefly until fragrant.
- Can I use oil instead of niter kibbeh?
- Yes. Niter kibbeh is spiced clarified butter and gives the most authentic flavour, but the recipe works with vegetable oil in the same quantity.
- Why are hard-boiled eggs added?
- Peeled hard-boiled eggs are traditional in doro wat. They go in for the last 10 minutes of simmering so they warm through and take on the colour and flavour of the sauce without overcooking.
- What do you serve with doro wat?
- Injera, the Ethiopian sourdough flatbread, which doubles as the utensil. The stew is served hot.
- How long does it take?
- About 1 hour 50 minutes in total: 20 minutes of preparation, then a covered simmer of 1 to 1.5 hours until the chicken is very tender.