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Doro Wat

Name: Doro Wat
Total time: 2 h
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 1 whole chicken, cut into 8; 4 large red onions, finely diced; 1/2 cup niter kibbeh (spiced butter); 4 tbsp berbere spice; 4 cloves garlic, 1 thumb ginger, minced; 1 cup chicken stock; 6 hard-boiled eggs, scored; Juice of 1 lemon

Ethiopia's national dish — chicken slow-braised in caramelized onions, berbere and spiced butter, served over injera.

Photo: stu_spivack · CC BY-SA 2.0 · via Wikimedia Commons

2h 6 servings Medium

Ingredients

1 whole chicken, cut into 8
4 large red onions, finely diced
1/2 cup niter kibbeh (spiced butter)
4 tbsp berbere spice
4 cloves garlic, 1 thumb ginger, minced
1 cup chicken stock
6 hard-boiled eggs, scored
Juice of 1 lemon

Method

Step 1 of 617%

Marinate chicken in lemon juice and salt for 30 minutes.

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1
Marinate chicken in lemon juice and salt for 30 minutes.
2
In a heavy pot, dry-cook onions on low heat 30 minutes until jammy and dark.
3
Add niter kibbeh, garlic, ginger and berbere. Cook 5 minutes until fragrant.
4
Add chicken pieces, turning to coat. Pour in stock, simmer covered 45 minutes.
5
Add scored eggs in last 15 minutes. Sauce should be thick and glossy.
6
Serve on injera with the sauce spooned over the top.