Eritrean

Fenugreek and Coriander Doro Wat with Spiced Carrots and Spiced Lentils

Name: Fenugreek and Coriander Doro Wat with Spiced Carrots and Spiced Lentils
Total time: 47 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 500g chicken thighs; 2 large carrots, sliced; 200g lentils, cooked; 2 tbsp berbere spice; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 200ml tomato paste; 100ml water; Salt to taste; 1/2 tsp fenugreek; 1/2 tsp coriander

Adds nutty depth with fenugreek and coriander notes.

47 minutes4 servings

Method

Combine fenugreek and coriander into the flour mixture before kneading.
Heat oil in a pot, sauté onion, garlic, and ginger until fragrant.
Add chicken and cook until browned on all sides.
Stir in berbere, tomato paste, and 2 cups water. Simmer 30 minutes.
Add carrots and lentils, cook 15 more minutes. Check chicken is 74°C/165°F.

Mains Chicken

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