Doro Wat (Ethiopian Chicken Stew)

Ingredients & Substitutes

Instructions

1. 1

   Carefully clean 8 chicken drumsticks, remove the skin if desired, and make a few small slits in each drumstick.

2. 2

   In a large heavy-bottomed pot, dry-sauté 4 large red onions, finely chopped, over medium heat for 45-60 minutes until they are deeply caramelized and reduced, stirring frequently.

3. 3

   Add 0.5 cup of Niter Kibbeh to the caramelized onions, along with 0.25 cup of minced garlic and 2 tablespoons of grated fresh ginger, cooking for 5 minutes until fragrant.

4. 4

   Stir in 0.5 cup of Berbere spice mix and 1 teaspoon of salt, continuing to cook for another 5 minutes, ensuring the spices are well-toasted.

5. 5

   Add the prepared 8 chicken drumsticks to the pot, coating them thoroughly with the onion and spice mixture.

6. 6

   Pour in 3 cups of water or chicken broth, bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.

7. 7

   Gently add 6 peeled hard-boiled eggs to the stew and continue to simmer, uncovered, for an additional 15-20 minutes until the chicken is tender and the sauce has thickened to your desired consistency.