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Doro Wat
Ethiopia's spiced chicken stew, simmered in a rich berbere sauce with whole hard-boiled eggs. Cooking the onions alone in butter over very low heat for a full forty-five minutes is what builds the stew's deep, almost caramelised base before any spice goes in.
Ingredients
Instructions
Fry onions in butter without added oil, very low heat, 45 minutes until very soft and deep golden.
Add garlic and ginger. Cook 5 minutes.
Add berbere and cook 5 minutes.
Add chicken. Turn to coat. Add water.
Simmer covered 30 minutes. Add eggs.
Simmer 15 more minutes. Serve with injera.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
