But the telling dish in most Ethiopian restaurants, and among most Ethiopian cooks, seems to be the ubiquitous doro wot, a dense chicken stew, complex as a Oaxacan mole, rich as butter, whose ...

3) Add the chicken and spices to the pan and turn the chicken in the sauce. Reduce the heat, then cover and simmer, stirring occasionally, for about 1 hour, or until the chicken is tender.

At Cafe Lalibela, an Ethiopian restaurant in Tempe, the meaning is easy to find. There's symbolism in the egg at the heart of a pot of doro wat. Click here for important updates to our privacy policy.

It also comes with a sheet of sponge-like injera (Ethiopian flatbread), which you use to scoop up your lunch. The entrée will run you $5.45 – though it’s suggested you combine it with two ...

Directions. Preheat oven to 400 degrees. Season chicken thighs with salt. In a wide pot or Dutch oven, heat 3 tablespoons oil over medium-high heat.