Doro Wat Berbere
Chicken stew with the deepest onion base and berbere.
Ingredients
- 1.2 kg Chicken
- 8 Onions
- 5 tbsp Berbere spice blend
- ¾ cup Spiced clarified butter
- 8 cloves Garlic
- 3 tbsp Ginger
- 6 Hard-boiled eggs
- ¼ cup Lemon juice
- 1 tsp Cardamom
- 2 tsp Salt
- 2 cups Water
Method
- Cook the onions dry — Chop eight onions very fine and cook in a dry pot for 40 minutes — no oil, no water; they must collapse into a jam.
- Add fat — Stir in the spiced butter, garlic and ginger and cook 10 minutes.
- Bloom the berbere — Add the berbere and fry 8 minutes until it darkens and loses all rawness.
- Add the chicken — Rub the pieces with lemon and salt and turn them through the sauce.
- Simmer — Add water and cook 50 minutes until thick and glossy.
- Add eggs — Score the boiled eggs and add for the last 10 minutes.
- Doro Wat is ready — Serve on injera with the eggs arranged on top.