Doro Wat

🛒 Ingredients

• Chicken thighs and drumsticks (skin-on, bone-in) 150 g · 300 kcal
• Red onions, finely chopped 100 g · 120 kcal
• Niter Kibbeh (Ethiopian clarified butter) 30 g · 270 kcal
• Berbere spice blend 15 g · 50 kcal
• Garlic, minced 20 g · 30 kcal
• Fresh ginger, grated 10 g · 8 kcal
• Hard-boiled eggs, peeled 100 g · 155 kcal
• Water or chicken broth 100 g · 0 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat the Niter Kibbeh over medium-low heat. Add the finely chopped red onions and cook slowly, stirring frequently, for 45-60 minutes until they are deeply caramelized and reduced, almost dissolving into a paste.
2. Add the minced garlic and grated ginger to the pot and cook for another 2-3 minutes until fragrant. Stir in the Berbere spice blend and cook for 5 minutes, allowing the spices to toast and deepen in flavor.
3. Add the chicken pieces to the pot, ensuring they are coated with the onion and spice mixture. Sear the chicken lightly on all sides for about 5-7 minutes.
4. Pour in enough water or chicken broth to just cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through.
5. Once the chicken is cooked, add the peeled hard-boiled eggs to the stew, gently nestling them into the sauce. Simmer for another 5-10 minutes to allow the eggs to absorb some of the rich flavors.
6. Serve Doro Wat hot, traditionally with injera (Ethiopian flatbread) for scooping, or with rice.