Entree: Ethiopia – Tigray – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian chicken stew simmered with berbere and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg)
- 4 large eggs, approx. 200 g
- 4 large yellow onions, finely chopped, approx. 2 lb (900 g)
- 6 tbsp (90 g) niter kibbeh or clarified butter
- 3 tbsp (30 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 g) ginger-garlic paste
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground cardamom or 4-5 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 small cinnamon stick, about 1 inch (2.5 cm)
- 1 tsp (5 g) paprika or mild chili powder (optional, for color)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 10 minutes. Transfer to ice water, peel, and set aside.
2. In a large heavy pot, melt 3 tbsp (45 g) of niter kibbeh over medium heat. Add the chopped onions and cook, stirring frequently, until deeply browned and caramelized, about 35–45 minutes. Lower heat if onions begin to burn; patience is key for authentic flavor.
3. Add the ginger-garlic paste and cook 2–3 minutes until fragrant. Stir in the berbere, paprika (if using), cardamom, cloves and cinnamon stick and cook 2 minutes to bloom the spices.
4. Mix in the tomato paste and continue to cook 3–4 minutes, stirring so it becomes integrated and slightly darkens.
5. Add the chicken pieces, turning to coat in the onion-spice mixture. Pour in 1 cup (240 ml) water or stock, bring to a gentle simmer, cover partially, and cook 30–35 minutes until the chicken is cooked through and the sauce has thickened. Add additional water 2–4 tbsp (30–60 ml) if it becomes too dry.
6. Meanwhile, in a small skillet, melt the remaining 3 tbsp (45 g) niter kibbeh and briefly fry the peeled hard-boiled eggs until lightly browned and warmed through; this step is optional but traditional for texture and flavor.
7. Stir lemon juice, salt, and pepper into the stew and adjust seasoning. Add the browned eggs to the pot to warm for 5 minutes before serving.
8. Remove whole spices (cinnamon, cloves, cardamom pods) if desired, garnish with chopped cilantro or parsley, and serve hot with injera or flatbread.