Doro Wat

ዶሮ ወጥ · Doro Wot

Ingredients11

• chicken, cut into 12 pieces1.5 kg
• red onions, finely chopped1 kg
• niter kibbeh (Ethiopian spiced butter)80 g
• berbere spice blend4 tbsp
• garlic, minced6 cloves
• fresh ginger, minced2 tbsp
• tomato paste1 tbsp
• chicken stock250 ml
• eggs6
• lemon juice2 tbsp
• salt1 tsp

Method

1. Rub the chicken with lemon juice and salt, then set aside while the sauce cooks.
2. Dry-cook the onions in a heavy pot over medium heat, stirring often, until soft, reduced, and lightly golden, about 40 minutes.
3. Stir in the niter kibbeh, garlic, and ginger and cook for 5 minutes.
4. Add the berbere and tomato paste and cook, stirring, until fragrant and the oil separates, about 5 minutes.
5. Pour in the stock, nestle in the chicken, cover, and simmer gently until the chicken is tender, about 40 minutes.
6. Meanwhile, hard-boil the eggs, peel them, and pierce each one a few times with a fork.
7. Add the eggs to the stew and simmer uncovered for 10 minutes so they absorb the sauce.
8. Taste for salt and serve hot with injera.