Since my family was going to be together on Memorial Day weekend, I thought it would be fun to try something totally different: Ethiopian Night! I have been to a local Ethiopian restaurant and really enjoyed the food, and I did some research online to try and recreate the meal. First up was a chicken dish, Doro Wat.
When planning this meal, I was optimistic that we’d be spending all day playing at the beach. So I thought using a crockpot recipe would be very convenient. As it turned out, I had plenty of time to cook since it was rainy and cold, but it was still nice to have the crockpot do the work.
I merged 3 different recipes to come up with the one below, and I already cut back on the quantity of spices. But I have to warn you that this version is still HOT. I used the Berbere spice from Penzey’s, and the first ingredient is cayenne pepper. So I recommend you adjust the amount of seasoning based on your family’s tastes.
My family forgave me for this oversight, and despite the heat level, almost everyone enjoyed this dish. The chicken was tender, the sauce was flavorful, and it was most certainly a fun ethnic dining experience. I served the Doro Wat with collard greens and injera, which I’ll tell you about later this week.
Crockpot Doro Wat
3 lbs. boneless skinless chicken thighs
2 large Vidalia onions, peeled and chopped
1 t garlic salt
1 t dried thyme
1 T Berbere seasoning
1 c. red wine
3 T tomato paste
Juice from 1 lime
Place chicken and onion in the crockpot. Sprinkle spices, and toss to coat. Add wine and tomato paste, and stir well. Cook on High for 5-6 hours. Add lime juice; stir, and serve.