Doro Wat (Ethiopian Chicken Stew)
Ethiopia's beloved spiced chicken stew slow-cooked in a deeply aromatic berbere and caramelized onion base with clarified butter, finished with hard-boiled eggs that soak up the rich sauce. Serve over injera or with crusty bread.
Ingredients
- 3 lbs bone-in chicken legs and thighs, skin removed, scored
- 4 medium yellow onions, finely chopped
- 4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 4 tbsp berbere spice blend
- 6 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 cups low-sodium chicken broth (gluten-free certified)
- 2 tbsp tomato paste
- 4 large eggs, hard-boiled, peeled, pierced all over
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lemon juice
Instructions
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1
Place 4 medium finely chopped yellow onions in a large, dry heavy-bottomed pot over medium-low heat. Cook, stirring frequently, until the onions are very soft and beginning to color, about 20 minutes. The dry-caramelizing is essential for depth of flavor.
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2
Add 4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee and stir to coat the onions. Cook 2 minutes more.
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3
Add 4 tbsp berbere spice blend, 6 cloves minced garlic cloves, 2 tsp grated fresh ginger, and 2 tbsp tomato paste. Stir constantly for 2 to 3 minutes until the spices are toasted and fragrant.
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4
Nestle 3 lbs skin removed, scored bone-in chicken legs and thighs into the pot. Pour in 2 cups low-sodium chicken broth (gluten-free certified) and stir to combine. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to low.
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5
Cover and simmer, turning the chicken occasionally, for 40 to 45 minutes until the chicken is very tender and nearly falling off the bone, and reaches an internal temperature of 165°F (74°C).
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6
Add 4 hard-boiled, peeled, pierced all over large eggs to the pot and gently stir them into the sauce. Simmer uncovered for 10 more minutes so the eggs absorb the flavor.
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7
Stir in 2 tsp fresh lemon juice, taste and adjust seasoning. Serve over injera or with crusty bread, making sure each serving gets at least one egg.