Doro wot

Doro wot is an Ethiopian dish. The name translates to 'chicken stew', but rest assured this is quite different to the stews you're used of. With its thick, heavily-spiced gravy, doro wot has earned its place in the curries category of this blog, even though it's technically not a curry.

Ingredients:

2 chicken marylands (legs), skinned and cut into a few pieces, seasoned with salt
400 mL chicken stock, plus extra to liquify berbere paste
140 g tomato paste
4 cloves of garlic, peeled
2 shallots, cut into chunks
1 onion, finely sliced
1 small piece of ginger, peeled
1 tbs berbere spice mix
sea salt
ghee or oil
steamed rice, to serve

Blitz the berbere spice mix in a food processor with the shallots, garlic and ginger. Add a little chicken stock so a thick paste forms.

Fry the onion in a large saucepan over a low flame. Don't use any oil or ghee. Keep stirring to prevent sticking and/or burning. After five minutes, you can add the ghee. Too, add the berbere paste. Stir and stir and stir. Fry for five minutes more, then add the tomato paste. Stir and stir and stir again. After five minutes, add the stock. Let the gravy cook for a couple of minutes and then add the chicken pieces. Cover and cook for one hour, stirring occasionally. Serve with steamed rice.