Doro Wat
by adminOrigin
🌍 Country: Ethiopia
🏘️ Region: Central Ethiopia
🏙️ City: Addis Ababa
Cultural Context
👨👩👧👦 Family: This recipe was taught to me by my aunt who runs a restaurant in Addis Ababa. The long cooking time for the onions is essential for developing the deep, rich flavor.
🎉 Occasion: Special occasions and holidays
stewspicytraditionalslow-cookedchicken
About this Recipe
A rich and spicy Ethiopian chicken stew that is considered the national dish of Ethiopia. The key to its distinctive flavor is the generous use of berbere spice and the long, slow cooking process.
Ingredients
Chicken thighs - 2 lbs
Berbere spice - 1/2 cup
Onions - 4 large
Garlic - 8 cloves
Ginger - 2-inch piece
Hard-boiled eggs - 6
Niter kibbeh (spiced butter) - 1 cup
Lemon juice - from 2 lemons
Salt to taste
Instructions
1. Marinate chicken pieces in lemon juice for 30 minutes
2. Meanwhile, finely chop onions, garlic, and ginger
3. Heat niter kibbeh in a large pot and add onions
4. Cook onions until deeply caramelized (about 45 minutes)
5. Add garlic, ginger, and berbere spice
6. Add chicken and simmer on low heat for 45 minutes
7. Add hard-boiled eggs and cook for additional 15 minutes
8. Serve hot with injera bread