East African Doro Wat
Ethiopia's queen of stews — fall-off-the-bone chicken slow-braised in a deep, fiery berbere and caramelized onion sauce with whole boiled eggs nestled inside.
Contains common allergens
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Instructions
6 steps- 1
Place the finely minced onions in a large, dry Dutch oven over medium heat. Cook them without oil for 20-30 minutes, stirring frequently, until their moisture evaporates and they turn deep brown.
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