Paleo dishes don't have to be difficult just like this Doro Wat with Berbere recipe. It is effortlessly delicious, full of depth and texture that definitely goes perfectly well with if served on a bed of steamed, chopped kale or raw baby spinach!
Makes: 4 servings
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Juice of 1 lemon
- Kosher salt
- 2 tablespoons Olive oil
- 2 medium yellow onions, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric
- ¼ teaspoon ground fenugreek
- ¼ teaspoon ground cardamom
- 1/8 teaspoon nutmeg
- 2 tablespoons berbere
- 1 tablespoon smoked paprika
- ¼ cup red wine
- ¾ cup water
- Ground black pepper
- Place the chicken on a large plate. Drizzle it with lemon juice, then sprinkle with salt. Set aside.
- In a Dutch oven over medium heat, pour in the olive oil. Add onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg, berbere and smoked paprika. Saute until the onions are tender, about 5 minutes.
- Add the wine and water, mix well, and bring to a simmer. Add the chicken, turning to coat, and return to a simmer. Cover, reduce heat to low, and simmer for 15 minutes, or until the chicken is cooked through.
- Uncover and simmer for another 3 minutes to reduce the sauce. Season with salt and pepper.
Click here to buy Berbere Spice and other herbs and spices
Photo Credit to: Wikipedia