Doro Wat
Spicy Ethiopian chicken stew.
Contains common allergens
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Instructions
- 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.
- 2
Add the niter kibbeh (spiced butter) to the onions and sauté for 5 minutes until fully incorporated.
- 3
Stir in the garlic, ginger, and berbere spice blend. Toast the spices for 2-3 minutes, then add 1/4 cup of water to prevent burning.
- 4
Add the chicken pieces to the pot, turning them to coat thoroughly in the thick, spicy onion paste.
- 5
Cover and simmer gently for 45-60 minutes, adding small splashes of water if necessary, until the chicken is tender and falling off the bone.
- 6
Gently slide the peeled, pierced hard-boiled eggs into the sauce. Simmer for a final 10 minutes to allow the eggs to absorb the flavors. Serve hot over injera.
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