Doro Wat - Ethiopian Chicken and Egg Stew

🧂 Ingredients

• 8-10 bone-in chicken thighs

  (see note)
• 10 cloves garlic

  minced
• 3 inches ginger

  minced (~50 g)
• 2 tbsp vegetable oil
• 6 medium red onions

  minced or finely chopped (about 6 cups, or 900 grams)
• 2 tbsp tomato paste
• 1/2 cup berbere

  (see note)
• 2 cups water

  (approximate)
• 1/3 cup niter kibbeh

  (see note)
• 1 tsp korarima

  or green cardamom seeds (see note)
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1 tsp salt

  or to taste
• 6 hard-boiled eggs

  peeled
• injera

  to serve (see note)

Instructions

• 1 Combine ginger, garlic, and oil to make paste. Set aside.
• 2 Place a large dutch oven (or similar pot) over low heat on the stove top. Add
  the minced onions to the dry pan and cook slowly, stirring regularly as the
  liquid releases and allows the onions to simmer and caramelize. If necessary,
  you can add a little oil. Cook until the onions are caramelized and fragrant -
  generally around 25-30 minutes.
  
  (Note: don't try rush this step, as it's key to the flavour of the finished
  dish!)
• 3 Add the ginger/garlic paste and tomato paste to the pot. Saute for 2-3 minutes,
  stirring regularly.
• 4 Add the berbere and stir to combine, then saute for about 1 minute. Add 2 cups
  of water. Increase the heat to medium and and bring the pot to a low simmer for
  about 5 minutes.
• 5 Add the niter kibbeh and spices and stir to combine. Simmer for 5 more minutes.
• 6 Add the chicken. Reduce heat to low, cover, and cook until the chicken is very
  tender - around 1 hour. If the sauce starts to thicken and sputter a bit too
  much while cooking, you can add a little extra water.
• 7 Add the hard boiled eggs, and continue to simmer gently for about 10 more
  minutes.
• 8 If you want a thinner/soupier sauce, you can add a little bit of water. Adjust
  salt to taste if necessary.
  
  Serve with injera and plenty of extra sauce.

Nutrition Info