Keto Doro Wat

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5 from 2 votes

Keto Doro Wat

Table of Contents

Keto Doro Wat
Ingredients
Instructions
Nutrition

This Keto Doro Wat is a quicker, lower carb version of the Ethiopian stew. TONS of flavour – and heat! Serve with coconut cauliflower “rice”.

Prep Time10 minutes minsCook Time1 hour hr 15 minutes minsMarinating time2 hours hrsTotal Time3 hours hrs 25 minutes mins

Course: Main CourseCuisine: African, EthiopianDiet: Diabetic, Gluten Free
Servings: 6 People
Calories: 504kcal

Ingredients

3 lbs Boneless skinless breasts10 Garlic cloves pressed or finely minced2 tablespoon Lemon juice2 tablespoon Olive Oil1 tablespoon Ginger puree¼ cup Butter1 Large onion chopped1 cup finely chopped green onions¼ cup Berbere1 ½ cup Chicken brothSalt and pepper.6 Hard boiled eggs

Instructions

Trim chicken and place in a plastic zip baggie.Whisk together garlic, lemon juice, olive oil, and ginger, pour over chicken. Seal baggie, allow to marinate in the fridge for 2 hoursIn a large pan, melt the butter. Cook the onions and green onions over low heat for about 30 minutes, or until sort of a khaki colour.Add the berbere, stir well, and continue to cook for another minute or so, until fragrant.Add the chicken – marinade and all – to the pan. Turn the heat up to medium, and cook until chicken is browned on all sides.Add broth, stirring well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.Once the 30 minutes are up, taste the sauce and add more berbere if you’d like. Season with salt and pepper, to taste.Peel the boiled eggs. Use a fork to gently prick each egg, all over the surface – not too deep, though!Add eggs to the pan. Gently stir to cover the eggs in sauce, simmer another 10 minutes.Serve hot, with coconut cauliflower rice.