Name: Doro Wat
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 1.5 kg chicken thighs and drumsticks (skin removed, cut into pieces); 60 ml fresh lemon juice (for rubbing the chicken); 1 kg red onions (finely chopped); 100 g niter kibbeh (or substitute plain ghee if unavailable); 80 g berbere spice blend; 4 cloves garlic (grated); 1 tbsp grated fresh ginger; 500 ml chicken stock or water; 6 piece egg (hard-boiled and peeled); salt (to taste)

Method

Rub the chicken

Rub the chicken pieces with lemon juice and a pinch of salt, then set aside.

10 min

Dry-cook the onions

Put the chopped onions in a dry heavy pot over medium heat with no oil, and cook them down, stirring often, until soft and starting to release their liquid.

Cooking the onions dry first, without fat, is the classic Ethiopian technique — it stops them from frying and lets them build a deep base flavor.

15 min

Add the niter kibbeh

Stir in the niter kibbeh and let the onions continue cooking until they turn a deep golden brown.

Bloom the berbere

Add the berbere, garlic and ginger, and stir constantly over low heat so the spices toast without burning.

3 min

Add stock and simmer

Pour in the stock, bring to a gentle simmer, and cook the sauce until it deepens in color and thickens slightly.

15 min

Add the chicken

Add the chicken pieces to the sauce, spooning sauce over each piece, and bring back to a simmer.

2 min

Simmer until tender

Cover and simmer gently, stirring occasionally, until the chicken is fully cooked and tender.

The sauce should coat the chicken thickly rather than pool around it — if it looks thin, simmer uncovered a little longer.

45 min

Add the eggs

Nestle the hard-boiled eggs into the sauce and simmer a few minutes more so they take on the color and flavor.

5 min

Rest and serve

Season with salt to taste and serve hot with injera.

Doro Wat

Ingredients

Method

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