Doro wat
Ethiopia’s celebratory chicken stew: mountains of slow-cooked onions, spiced butter and berbere, with hard-boiled eggs in the rich red sauce.
- 120 min30 prep · 90 cook
- HardDifficulty
- 560 kcalper serving
Ingredients
- Chicken drumsticks and thighs, skinless1.2 kg
- Lemon, juiced1
- Red onions, very finely chopped4
- Niter kibbeh or butter80 g
- Berbere spice mix3 tbsp
- garlic4 cloves
- Fresh ginger, grated1 tbsp
- Tomato paste2 tbsp
- Chicken stock300 ml
- Hard-boiled eggs, peeled4
- Saltto taste
- Injera or rice, to serveto taste
Steps
- 1
Rub the chicken with the lemon juice and a little salt and set aside.
- 2
Cook the onions in a dry pot over medium-low heat, stirring often, until soft and deep golden. Add a splash of water if they catch.
- 3
Add the butter, garlic, ginger and berbere and fry until fragrant and brick red.
- 4
Stir in the tomato paste and stock, add the chicken and simmer covered, turning now and then.
- 5
Score the eggs lightly, add them to the sauce and simmer uncovered until the sauce is thick.
- 6
Serve hot on injera or with rice.
Tips and questions
- Why cook the onions without fat?
- Dry-cooking the onions slowly concentrates their sweetness and breaks them down into the thick base of the sauce. It’s the key step, so don’t rush it.
- What can I use if I can’t find berbere?
- Mix 2 tbsp hot paprika with a little cayenne, ground ginger, cardamom, fenugreek, coriander and a pinch of cloves.
Enjoy your meal!
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