Doro Wat Tsebhi

Ingredients & Substitutes

Instructions

1. 1

   Carefully rinse 1 kilogram of chicken drumsticks and thighs, pat them dry, and make a few shallow cuts into the flesh.

2. 2

   In a large heavy-bottomed pot, dry-sauté 4 large finely chopped red onions over medium heat for 15-20 minutes until they are very soft and translucent, almost melting.

3. 3

   Add 1/4 cup of Niter Kibbeh and 1/4 cup of Berbere spice blend to the onions, stirring constantly for 5-7 minutes until fragrant and the spices are well-toasted.

4. 4

   Incorporate 2 tablespoons of grated fresh ginger and 6 minced garlic cloves into the pot, cooking for an additional 2 minutes until aromatic, then stir in 2 tablespoons of tomato paste.

5. 5

   Place the prepared 1 kilogram of chicken drumsticks and thighs into the pot, coating them well with the spice mixture, and pour in 3 cups of water or chicken broth, bringing the mixture to a simmer for 45 minutes to 1 hour, or until the chicken is tender.

6. 6

   Gently add 4 peeled hard-boiled eggs to the simmering stew during the last 10 minutes of cooking, allowing them to warm through and absorb the flavors.

7. 7

   Season the Doro Wat Tsebhi with 1 teaspoon of salt, or adjust to your preferred taste.

8. 8

   Serve the Doro Wat Tsebhi hot, traditionally with injera or rice.