Doro Wat (Chicken Stew)
Prep: 20 minutes Marinade: 1 hour Cook: 1 hour
Doro Wat is a popular Ethiopian dish traditionally served with injera.
- 1 batch Baked Sweet Potatoes and Baked Tofu
- 2 cups Spanish onion, chopped
- 2 tbsp garlic, minced
- 2 tbsp fresh lemon juice
- 2 tsp ginger, grated on a micro-plane
- 1/4 cup Niter Kibbeh
- 6 grates fresh nutmeg
- 3/4 cup vegetable broth
- 1/4 cup white wine
- 2 tsp Berbere
- 1 tsp paprika
- 1/8 tsp Hawaiian Black Salt (to replace a hard cooked egg flavor)
- to taste salt and pepper
- Baked Sweet Potatoes and Baked Tofu:
- 3/4 pound sweet potatoes, peeled and cut in large French fry cut
- 3/4 pound extra firm tofu, cut 3/4" cubes
- 6 ounces almond milk
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce, less sodium, Yamas
- 8 ounces pineapple juice, Dole
- 3 ounces sweet chili sauce, Mae Ploy
- 1 tsp agave, light, raw
- 1/8 tsp sea salt
- 2 pinches freshly ground pepper
Baked Sweet Potatoes and Baked Tofu:
In a bowl mix everything except the tofu and the sweet potatoes, to form the marinade.
Marinate the sweet potatoes and tofu, separately in the marinade for at least 1 hour.
Preheat the oven to 400-degrees.
Drain the sweet potatoes, and tofu. Bake both the sweet potatoes and the tofu on separate sheet pans lined with a silicon mats.
Bake the tofu for 7-10 minutes until golden and firm.
Bake the sweet potatoes for 20-25 minutes, until golden and tender.
In a saute pan, add the niter kibbeh and heat over a medium flame.
Add the onions, garlic, ginger, paprika and nutmeg, simmer two to three minutes.
Add the vegetable broth, wine, black salt and the berbere.
Cover and simmer 10 minutes.
Uncover and simmer until sauce thickens slightly.
Add the tofu and sweet potatoes.
Season to taste, with regular salt, pepper and fresh lemon juice.
Note: Recipes for Niter Kibbeh, Berbere, and Injera can be found in Miscellaneous and Breads.