recipe: doro wat!

it’s an ethiopian dish i learned while cookin on the cheap! the words “doro wat” literally translate to “spicy stew” but when you say it, chicken is oft implied. i use chicken, but often try with turkey to help do my part in humanity’s war on turkeys.

**ingredz**

- 1–2 cups chicken scraps

- 1-2 cans chickpeas, drained

- 10 oz can diced tomatoes

- 1 medium yellow onion, thinly sliced

- 2–3 teaspoons berbere spice

a nice pinch of powdered ginger

- 3 cloves garlic, minced

- salt & pepper, to taste

- 2 tablespoons olive oil

2-3 hard boiled eggs

1. microwave the chickpeas in a bowl for like 5 minutes or until they’re soft. coarsely mash half of the chickpeas using a fork or potato masher. leave the other half whole for texture. set aside. 

2. sauté the onion & garlic in olive oil for 5-6 mins until soft & golden 

3. toast the berbere by stirring it into the aromatics & let the spices bloom -cook for 30 seconds to 1 minute in the oil.

4. add the other shit: tomatoes & the juice, stirring well. add the chickpeas & shredded chicken to the pot. stir thoroughly, coat it all in the spicy tomato mixture.

5. cover & simmer gently for 10–15 minutes, stirring occasionally. add splash of water if it gets too thiccc.

7. season & serve lightly fold in the hardboiled eggs before serving / taste & adjust salt & pepper beforehand as needed. 

serve the wat hot with injera, rice, or roll that shit into a tortilla. 

it’s a forgiving recipe. just add more beans & meat & spices if you need more. i’ve also done it with just chicken, just beans, & one time i did the sauce with eggs like shakshuka. i’ll post an easy secret injera bread recipe another time. (it’s got only a few ingreds & takes just a couple mins!)