Doro Wat

Ethiopia's celebration stew — chicken slow-cooked in berbere and spiced butter.

Ingredients

• 1.2 kg Chicken
• 6 large Onions
• 4 tbsp Berbere spice blend
• 6 tbsp Spiced clarified butter
• 6 cloves Garlic
• 2 tbsp Ginger
• 6 Hard-boiled eggs
• 3 tbsp Lemon juice
• 2 tsp Salt
• 2 cups Water

Method

1. Dry-cook the onions — Chop the onions very fine and cook them in a dry pot over low heat for 30 minutes until collapsed and jammy — no oil yet, this is the foundation.
2. Add the butter — Stir in the spiced butter, garlic and ginger and cook 10 minutes more.
3. Bloom the berbere — Add the berbere and cook for 5 minutes, stirring, until the paste darkens and smells sweet rather than raw.
4. Add the chicken — Rub the chicken with lemon juice and salt, then add it to the pot and turn to coat.
5. Simmer — Pour in the water, cover and simmer gently for 45 minutes until the sauce is thick and the chicken tender.
6. Add the eggs — Score the boiled eggs and nestle them into the sauce for the last 10 minutes.
7. Doro Wat is ready — Serve on injera with the eggs on top.

More Ethiopia recipes

• Injera
• Misir Wat
• Kitfo
• Shiro Wat
• Tibs
• Gomen