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Ethiopian Berbere Chicken & Egg Stew

Ethiopian Berbere Chicken & Egg Stew

Rich Ethiopian chicken stew with berbere spice and eggs, slow-simmered for deep warming flavour.

90 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep70 mins cook90 mins total

  1. Season chicken with lemon juice and a little salt then set aside while you prepare the base.

  2. Heat niter kibbeh in a heavy pot and cook onions over medium heat for 20 to 25 minutes until deeply softened.

  3. Add garlic and ginger then cook for 2 minutes.

  4. Stir in berbere and tomato purée and cook for 1 minute.

  5. Add chicken and coat thoroughly in the spiced onion base.

  6. Pour in stock and bring to a gentle simmer.

  7. Cover and cook for 35 to 40 minutes until chicken is tender.

  8. Add boiled eggs and simmer uncovered for 10 to 12 minutes so the sauce thickens.

  9. 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.

About this recipe

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.

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