Ethiopian Doro Wat (Spicy Chicken Stew)
Ethiopia's renowned feast dish of tender chicken slow-simmered in a dark, complex Berbere spice blend and clarified spiced butter, served atop tangy sourdough Injera.
Ingredients
- • 1.2kg skinless bone-in chicken thighs & drumsticks
- • 1kg red onions, minced very fine in a food processor
- • 1/4 cup niter kibbeh (spiced clarified butter)
- • 1/3 cup authentic berbere spice blend
- • 2 tbsp garlic paste
- • 1 tbsp ginger paste
- • 1 cup rich chicken broth
- • 4 hard-boiled eggs, pricked with a fork
- • 1 lemon, juiced
- • 1 tsp salt
Preparation Steps
Place finely minced onions in a dry heavy pot over medium heat; cook without oil for 30 minutes, stirring constantly until moisture evaporates and onions turn deep purple-red.
Add niter kibbeh spiced butter and berbere spice; cook on low heat for 15 minutes, stirring until dark, rich, and fragrant.
Stir in garlic paste, ginger paste, and salt; cook for 5 minutes.
Add chicken pieces with lemon juice and chicken broth; turn to coat, cover and simmer on low for 40 minutes until meat is tender.
Add pricked hard-boiled eggs into the simmering sauce so they absorb the red stew; cook for 10 more minutes.
Ladle hot onto a platter lined with injera flatbread with extra niter kibbeh drizzled on top.