Entree: Ethiopia – Amhara – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian chicken stew braised in berbere and clarified spiced butter, traditionally served with injera)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 40 min

Total 1 hr 50 min

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total, skin removed
- 6 large eggs, approx. 10.5 oz (300 g) total
- 4 cups (about 560 g) finely chopped red onions (about 4 medium)
- 1/4 cup (60 ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
- 3 tbsp (45 ml) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Injera or flatbread for serving

Instructions

1. Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 10 minutes. Remove, cool, peel, and set aside.
2. Heat a heavy pot over medium-low heat. Add the chopped onions (no oil) and cook, stirring frequently, until deeply browned and reduced, about 25–35 minutes. Patience here develops the stew's characteristic depth.
3. Push the onions to one side, add niter kibbeh to the pot and warm briefly. Add cinnamon stick, cardamom pods, and cloves and toast 1 minute until fragrant.
4. Stir in minced garlic and ginger and cook 1–2 minutes. Add berbere and tomato paste, stirring to coat the onions and spices; cook 2–3 minutes to bloom the spices.
5. Add chicken pieces, lemon juice, and chicken stock. Bring to a gentle simmer, cover partially, and cook over low heat 30–40 minutes until chicken is tender and sauce thickens. Skim any excess fat if desired.
6. Add the peeled hard-boiled eggs to the stew and simmer 10 more minutes so they absorb flavor. Adjust salt and pepper to taste, remove whole spices before serving if preferred.
7. Serve Doro Wat hot with injera or flatbread, tearing pieces to scoop the stew and eggs.