Ethiopian Doro Wat

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1.5 kg chicken drumsticks and thighs with 2 tablespoons of fresh lemon juice and cold water, then pat them dry with paper towels.

2. 2

   In a large pot or Dutch oven, melt 0.5 cup of Niter Kibbeh over medium heat and add 3 large finely chopped yellow onions, cooking them until deeply caramelized for about 20-25 minutes.

3. 3

   Stir in 0.25 cup of Berbere spice blend, 6 minced cloves of garlic, and 2 inches of grated fresh ginger into the caramelized onions, cooking for 5 minutes until fragrant.

4. 4

   Add the prepared 1.5 kg chicken drumsticks and thighs to the pot, browning them lightly on all sides for about 8-10 minutes.

5. 5

   Pour in 1 cup of chicken broth, bring the mixture to a simmer, then cover and cook for 30 minutes, stirring occasionally.

6. 6

   Stir in 2 tablespoons of tomato paste and 1 teaspoon of salt, then continue to simmer uncovered for another 15-20 minutes, allowing the sauce to thicken.

7. 7

   Add 4 peeled hard-boiled eggs to the stew, gently stirring them in to warm through for 5 minutes.

8. 8

   Serve the Ethiopian Doro Wat hot with traditional injera bread or rice.