Doro Wat

Name: Doro Wat
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 3 lb chicken drumsticks and thighs; 4 red onions, finely chopped; 4 tbsp berbere spice; 5 tbsp niter kibbeh; 5 cloves garlic, minced; 1 tbsp grated ginger; 6 hard-boiled eggs; 2 tbsp lemon juice; Salt, to taste

6 servings25 min prep75 min cookMedium Ethiopia

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The Story Behind It

The Tale of Doro Wat

Doro wat, a fiery chicken stew built on slow-cooked onions and berbere spice, is widely considered Ethiopia's national dish and a centerpiece of holiday tables, especially at Easter after weeks of fasting. It's traditionally served atop injera, the spongy sourdough flatbread, and its complex spicing is often held up as a showcase of Ethiopian culinary skill.

Ingredients

Scale:· 6 servings

3 lb chicken drumsticks and thighs
4 red onions, finely chopped
4 tbsp berbere spice
5 tbsp niter kibbeh
5 cloves garlic, minced
1 tbsp grated ginger
6 hard-boiled eggs
2 tbsp lemon juice
Salt, to taste

Instructions

1Rub the chicken with lemon juice and salt, and set aside.
2Cook the onions in a dry pot, stirring frequently, 15-20 minutes until deeply softened.
3Add the niter kibbeh, garlic, and ginger, and cook 5 minutes.
4Stir in the berbere and cook a few minutes to bloom.
5Add the chicken and turn to coat, add a little water, cover, and simmer 40-45 minutes until tender and the sauce is thick and dark red.
6Pierce the hard-boiled eggs and add to the pot for the final 10 minutes.
7Serve with injera.

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