Entree: Ethiopia – Addis Ababa – ዶሮ ወጥ Doro Wat (Spicy Chicken Stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 8 bone-in chicken thighs, skin removed, approx. 3 lb (1.36 kg) total
- 6 cups (900 g) yellow onions, very thinly sliced
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 6 tbsp (90 ml) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter if unavailable
- 3 tbsp (21 g) berbere spice blend (adjust to heat preference)
- 2 tbsp (33 g) tomato paste
- 4 cloves (12 g) garlic, minced
- 2 tbsp (20 g) fresh ginger, minced
- 2 cups (480 ml) low-sodium chicken stock
- 1 1/2 tsp (9 g) kosher salt, more to taste
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lemon juice
- 6 hard-boiled large eggs, peeled, approx. 2 oz (57 g) each

Instructions

1. In a large heavy pot, cook the sliced onions over medium-low heat with intermittent stirring until deeply browned and jammy, 45–60 minutes; add 2 tbsp oil early if onions stick—this is the foundation flavor, so do not rush.
2. Stir in the niter kibbeh and berbere and cook 2–3 minutes to bloom the spices, then add the minced garlic and ginger and cook 2 more minutes until aromatic.
3. Add the tomato paste and cook 2 minutes, stirring to combine and deepen the base color.
4. Season the chicken thighs with salt and pepper and add them to the pot, turning to coat thoroughly with the spice-onion mixture; pour in chicken stock to come about halfway up the chicken pieces.
5. Bring to a simmer, reduce heat to low, cover partially, and braise gently for 35–45 minutes until the chicken is cooked through and tender; skim fat or excess liquid if needed.
6. Add the peeled hard-boiled eggs to the stew for the final 10 minutes of cooking so they absorb flavor; finish with lemon juice and adjust salt and berbere to taste.
7. Serve hot, traditionally with injera or flatbread, spooning the rich sauce over the chicken and eggs.