Smoked Doro Wat Chicken Dinner for 4
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Not eligible for shipping to CanadaOne of the most iconic Ethiopian dishes, this spin on Doro Wot is made with smoked chicken that’s been stewed with onion, garlic, ginger, and aromatic spices and finished with clarified butter (kibe). It’s served alongside collard greens and the famous Ethiopian flatbread called injera. Choose between mild or spicy.
Smoke’N Ash BBQ just might be the only restaurant like it on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of the 50 most exciting restaurants in America by the New York Times.
This package serves 4 people and includes
- Smoked Doro Wat Chicken (32-48 oz.)
- 2 Chicken Legs (1/2 lb. Total)
- 2 Chicken Thighs (1/2 lb. Total)
- 2 Chicken Breasts (1/2 lb. Total)
- 2 Chicken Wings (1/2 lb. Total)
- Doro Wot Sauce (16 oz.)
- 16 Pcs. “Teff Injera” Flatbread (1.5 lbs. Total)
- Collard Greens (16 oz.)
- Choose your spice level!
Spice Levels Include:
- Mild
- Spicy
- Doro Wat ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove from box and place in freezer if not using within 2 days.
- Doro Wat may be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.
To Serve
Doro Wot
- Thaw Smoked Doro Wot in the refrigerator
- Place the Doro Wot into a saucepot and reheat to 160*F
- Constantly stir while reheating
- Enjoy!
Injera
- Unstack injera layers and place them on a flat microwave-safe plate
- Wrap or cover the injera in a paper towel to prevent loss of moisture
- Return the safe plate to the microwave.
- Set the microwave to 30 seconds at low heat.
- After 30 seconds, remove the Injera from the microwave-safe plate and unwrap it and enjoy.
- Smoked Doro Wat Chicken – Red Onions, Garlic, Ginger, Salt, Berbere, Kibe (Clarified Butter) Water, And Chicken.
- Ethiopian Flatbread – Sourdough Starter, Teff Flour, Water. Gluten-Free.
"One of America's 50 Best Restaurants" - New York Times
"One of America's 50 Best Restaurants" - New York Times
Smoke‘N Ash BBQ just might be the only restaurant of its kind on earth. Founder Fasicka Hicks was born in Ethiopia and her husband Patrick hails from Waco, Texas, and when the pair met in 1997 it was a match made in barbecue heaven. They started selling BBQ from a truck on the weekends in 2012, opened their restaurant in Arlington in 2018, and the following year they had the brilliant idea to incorporate the flavors of Fasicka’s homeland into the menu. The resulting fusion of traditional Ethiopian cuisine and Texas BBQ is a cross-cultural mashup for the ages, leading to it being named one of 2022's 50 Best Restaurants in America by the New York Times.
There’s simply nothing else like Smoke‘N Ash. The rib tips, pulled pork, and brisket are seasoned with a traditional Ethiopian spice blend called berbere before being hickory-smoked; the Tex-Ethiopian Smoked Spare Ribs are coated with a smoky, spicy deep red sauce called awaze; the Ethiopian stew known as doro wot is made with smoked chicken and aromatic spices; and the Ethiopian Meat Sampler is brimming with traditional lamb and beef stews and collard greens, and it’s all soaked up by the famous Ethiopian flatbread known as injera. Dining doesn’t get much more fun or exciting than this, and all of these globetrotting specialties are now shipping to your door!
