Eritrean

Doro Wat with Spiced Carrots and Spiced Coriander

Name: Doro Wat with Spiced Carrots and Spiced Coriander
Total time: 55 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 500g chicken thighs; 2 tbsp oil; 1 onion; 2 garlic cloves; 1 tsp coriander seeds; 1 tsp ground coriander; 1 tsp paprika; 2 carrots; 1 cup tomatoes; 1 tsp berbere; 1/2 tsp salt

A spicy Eritrean chicken stew with carrots and coriander, served with flatbread.

55 minutes4 servings

Method

Heat oil in a pot. Sauté onions and garlic until golden. Add chicken and brown on all sides. Set aside.
Stir in carrots, tomatoes, coriander seeds, ground coriander, paprika, berbere, and salt. Simmer 20 minutes.
Return chicken to the pot. Cook 15 minutes until tender. Adjust seasoning.
Serve hot with kisra or injera. Add a squeeze of lime if desired.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Mains Chicken

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