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