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Name: Doro Wat
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Ethiopia
Ingredients: 1.5 kg chicken, cut into 12 pieces; 1 kg red onions, finely chopped; 80 g niter kibbeh (Ethiopian spiced butter); 4 tbsp berbere spice blend; 6 cloves garlic, minced; 2 tbsp fresh ginger, minced; 1 tbsp tomato paste; 250 ml chicken stock; 6 eggs; 2 tbsp lemon juice; 1 tsp salt

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Ethiopia1 h 45 minServes 6이전에 요리됨

Doro Wat

ዶሮ ወጥ · Doro Wot

재료11

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

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