Doro Wat
Doro Wat is one of Ethiopia's best-known stews, built from slowly cooked onions, garlic, ginger and berbere spice. The sauce becomes deeply savoury and fragrant, coating tender chicken pieces with plenty of warmth.
Hard-boiled eggs are added near the end so they absorb the spicy sauce. Serve with injera if you have it, or plain rice for an easy family meal.
Ingredients
- 350ml Chicken Stock hot
- 45ml Niter Kibbeh or clarified butter
- Salt, to taste
- 30ml Berbere spice blend
- 15ml Lemon Juice fresh
- Black Pepper, to taste
- 15ml Tomato purée
- 4 Garlic cloves minced
- 600g Onions finely sliced
- 20g Ginger fresh grated
- 4 Eggs hard boiled and peeled
- 900g Chicken Thighs bone-in skin removed
Method
20m1h 10m1h 30m
- Season chicken with lemon juice and a little salt then set aside while you prepare the base.
- Heat niter kibbeh in a heavy pot and cook onions over medium heat for 20 to 25 minutes until deeply softened.
- Add garlic and ginger then cook for 2 minutes.
- Stir in berbere and tomato purée and cook for 1 minute.
- Add chicken and coat thoroughly in the spiced onion base.
- Pour in stock and bring to a gentle simmer.
- Cover and cook for 35 to 40 minutes until chicken is tender.
- Add boiled eggs and simmer uncovered for 10 to 12 minutes so the sauce thickens.
- Season to taste with salt and black pepper then serve hot.
Notes
Cook the onions patiently to build depth before adding liquids.
If using a hot berbere blend start with less and adjust to taste.
Prick the boiled eggs lightly so they absorb more sauce.