Thursday, January 10, 2019

An Ethiopian Dinner shared with Loved Ones #EattheWorld

This spicy, rich, chicken stew is traditionally served with injera and Ethiopian flat bread used as the utensil to hold the meat and sop up the sauce.  I served mine over egg noodles with a side of Atkilt, an Ethiopian vegetable dish containing cabbage, potatoes and carrots.

Join us today, we are visiting Ethiopia as we Eat the World!!

Eat the World is one of my favorite groups because it forces me to step outside of my comfort zone and prepare dishes that I normally wouldn't.  Our hostess with the mostest is Evelyne of CulturEatz

I saw one of her posts from a group to which she belonged and expressed interest in joining.  Evelyne regretfully told me that the group was just finishing up the project and would not be posting together any longer.

Imagine my delight when a few days later Evelyne created this group and invited me to join in.  I have been loving it ever since.

Each month Evelyne picks a Country. We have a month to research and create a recipe from that Country.  We post on the 10th of each month at 10 am.  This month we are visiting Ethiopia.

I have made Ethiopian food once before, after reading Yes, Chef by Marcus Samuelsson for Cook the Books.  This book inspired me to make Injera and Misr Wat.  

I wanted to do something different for this challenge and was originally planning on going Meatless with this delicious dish of braised vegetables called Atkilt.  It is perfect for a Meatless Monday or Vegetarian/Vegan dinner.  It is comfort food at it's very best.

I didn't get this made before we left for our trip to Arizona where we rang in the New Year with dear friends.  Luckily, Rob and Linda, have no problem with me taking over the kitchen so I served this recipe as a side dish to the traditional chicken stew called Doro Wat.

Like many traditional recipes, there are as many variations as there are cooks.  I perused numerous recipes and then I created my own adaptation of Doro Wat.  The Cabbage dish was adapted from one found at Allrecipes, submitted by Twin Cities.

Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

#ethiopian, #chicken, #stew, #spice,
Entrees, Chicken, Stew,
Yield: 6Pin it

Doro Wat (Ethiopian Chicken Stew)

prep time: 10 minscook time: 1 hour and 20 minstotal time: 1 hours and 30 mins
This spicy, rich, chicken stew is traditionally served with injera and Ethiopian flat bread used as the utensil to hold the meat and sop up the sauce. I served mine over egg noodles.


  • 3 lbs boneless, skinless chicken thighs
    Juice of one lemon
    salt and pepper, to taste
    1/2 stick butter
    1 large onion, thinly sliced
    1 T. tomato paste
    2 cloves garlic, minced
    1 t. ginger paste
    1 T. paprika
    1/4 t. cinnamon
    1/4 t. cumin
    1/4 t. cardamom
    1/4 t. chili powder
    6 eggs, hard boiled, shells removed


  1. Trim and cut the chicken thighs into bite size pieces.  Squeeze the lemon juice over the chicken pieces. Season with salt and pepper. Toss to coat and set aside.

    Melt the butter in a large skillet over medium high heat.  Add the onions and cook until golden brown and softened, 5-7 minutes.  Stir in the tomato paste, garlic and ginger. Cook, stirring to cover onions, until fragrant, about half a minute.

    Add 2 cups of water and stir in the paprika, cinnamon, cumin, cardamom and chili powder.  Bring to a boil.  Add the chicken.  Return to a boil, cover, lower heat and simmer for one hour, until sauce is thickened and chicken is very tender.

    Add hard boiled eggs and cook, uncovered , for another 5 minutes, to warm the eggs through.

    Serve with Injera or over noodles or rice.

Created using The Recipes Generator

#spice, Vegetarian, #vegetablesides, #cabbage, #potatoes,
Vegetables, Vegetarian, Meatless
Yield: 6 servingsPin it

Atkilt (Ethiopian Cabbage and Potatoes)

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
This delicious dish of braised vegetables is called Atkilt. It is perfect for a Meatless Monday or Vegetarian/Vegan dinner. It is comfort food at it's very best.


  • 1/3 c. olive oil
    4 carrots, scraped and sliced
    1 lg. sweet onion, thinly sliced
    salt and pepper, to taste
    1 t. turmeric
    1 t. cumin
    1 t. ginger paste
    1 small head cabbage, sliced
    2 cloves garlic, minced
    4 russet potatoes, peeled and cut into bite size chunks
    1/4 c. water


  1. Heat the oil in a dutch oven over med high heat..

    Saute the carrots for about 5 minutes, until slightly softened.  Add the onion and cook for about 2 minutes longer.  Add the ginger and garlic, cook and stir for about 30 seconds, until fragrant.

    Season with salt, pepper, turmeric,  and cumin. Cook and stir for another 30 seconds or so.  Add the cabbage and cook until it starts to wilt, about 10 minutes and you have room in the pot to add the potatoes and water.

    Bring to a boil, reduce heat, cover and simmer, stirring occasionally for about 30-45 minutes, until potatoes are fork tender.


Adapted from a recipe found at, submitted by Twin Cities
Created using The Recipes Generator


  1. That looks delightful. I love the combination of vegetables and warming spices.

  2. Wendy it warms my heart to read how much you enjoy this does this dish.

    1. I'm so happy you created this group Evelyne and that you included me.

  3. Your dishes look fantastic, Wendy! The chicken looks so moist and tasty and the cabbage one is really colourful! Can't wait to try both of them. My love of Ethiopian food is fulfilled with this challenge and all the wonderful dishes.

  4. What a perfect meal - I must try the doro wat very soon!

  5. Doro wat is a winner! Years ago I had watched a documentary on Ethiopea and still remember how meticulousy (and lovingly) the family made this dish. Always delicious!

    1. This was my first experience with it but it certainly was a wonderful one.


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