Doro Wat - Ethiopian Spicy Chicken Stew

🧂 Ingredients

• 4 large Onion

  finely chopped
• 2 lb. Chicken thighs or drumsticks
• ¼ cup Tomato Paste
• 2 tablespoon Berbere Spice
• 1 tablespoon Ginger and Garlic Paste
• 2 teaspoon Salt

  plus 1 teaspoon for washing chicken
• 2 teaspoon Chicken bouillon
• ½ cup Oil
• ¼ cup Niter kibbeh

  or Ghee
• 4 Hard boiled eggs

  peeled
• Lemon and Salt to wash Chicken
• 2-3 cups Water

  might need more depending on how hard your chicken is.

Instructions

• 1 Start by rinsing the chicken with enough lemon juice and salt. Set aside.
• 2 Add the finely chopped onion to a pot over medium heat. Keep stirring until it
  is light pink, this will take about 20 - 30 minutes. At this point, the onion
  will release its water and become soft. This step is crucial, so do not miss it.
  When the onion starts sticking to the pot, add some cooking oil and stir.
• 3 Add ginger and garlic paste, salt, bouillon, tomato paste, berbere spice, and
  niter kibbeh (ghee) and stir well.
• 4 With a knife, make deep slants on the chicken and put it inside the sauce. Stir
  until it is well-coated. Add water and boil for 30 minutes or until the chicken
  is tender. Check the pot often and stir to avoid burning. Add water if needed or
  until the chicken is tender.
• 5 When fully cooked, make pokes on the hard-boiled eggs with a knife and add. Stir
  and let it simmer for 10 minutes.
• 6 Serve with injera or any side.

Nutrition Info