Dairy-Free Ethiopian Chicken Stew (Doro Wot)

Ingredients

• 8 Chicken drumsticks
• 2 large Red onions
• 6 cloves Garlic
• 2 tablespoons Ginger
• 4 tablespoons Berbere spice blend
• 1/4 cup Niter Kibbeh substitute (dairy-free)
• 2 tablespoons Tomato paste
• 2 cups Chicken broth
• 1/2 cup Dairy-free yogurt
• 2 Hard-boiled potato
• 2 Hard-boiled carrot
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, heat the 1/4 cup Niter Kibbeh substitute over medium heat, about 175°C. Add the 2 large red onions, 6 cloves garlic, and 2 tablespoons ginger. Cook, stirring often, until the onions are softened and translucent, about 8-10 minutes.
2. 2Add the 4 tablespoons Berbere spice blend and the 2 tablespoons tomato paste to the pot. Cook, stirring constantly, until fragrant, about 2-3 minutes.
3. 3Add the 8 chicken drumsticks to the pot. Cook, turning them occasionally, until browned on all sides, about 5-7 minutes.
4. 4Pour in the 2 cups chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5Stir in the 1/2 cup dairy-free yogurt. Continue to simmer gently, uncovered, for another 10 minutes, allowing the sauce to thicken slightly.
6. 6Stir in the 1 teaspoon salt. Taste and add more salt if needed.
7. 7Serve the Doro Wot hot with the 2 hard-boiled potato and 2 hard-boiled carrot.

Substitutions

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