Keto Doro Wat
This Keto Doro Wat is a quicker, lower carb version of the Ethiopian stew. TONS of flavour - and heat! Serve with coconut cauliflower "rice".
Servings: 6 People
Calories: 504kcal
Ingredients
- 3 lbs Boneless skinless breasts
- 10 Garlic cloves pressed or finely minced
- 2 tablespoon Lemon juice
- 2 tablespoon Olive Oil
- 1 tablespoon Ginger puree
- ¼ cup Butter
- 1 Large onion chopped
- 1 cup finely chopped green onions
- ¼ cup Berbere
- 1 ½ cup Chicken broth
- Salt 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 hours
- In 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.
Nutrition
Calories: 504kcal | Carbohydrates: 9g | Protein: 56g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 1369mg | Potassium: 1049mg | Fiber: 4g | Sugar: 2g | Vitamin A: 799IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 9mg