Doro Wat

Takes 240 minutes | Serves 4 |

Ingredients

3 pieces chicken breasts
2 tbsp lemon juice
2 tbsp niter kibbeh
2 tbsp extra virgin olive oil
3 cups yellow onions, finely minced
3 tbsp butter, divided
1 tbsp garlic, finely minced
1 tbsp ginger, finely minced
60 g Ethiopian berbere
120 ml Tej or white wine mixed with honey
240 ml chicken stock
4 pieces hard-boiled eggs, pierced
2 tsp coriander seeds
1 tsp cumin seeds
0.5 tsp fenugreek seeds
1 tsp black peppercorns
2 pieces allspice berries
4 pieces green cardamom pods, seeds only
4 pieces cloves
5 pieces dried red chilies, seeds removed
3 tbsp sweet paprika
1 tsp salt
0.25 tsp nutmeg
0.5 tsp ginger powder
0.25 tsp cinnamon
1 tsp turmeric

Steps

Prepare the Chicken

• Place the chicken pieces in a bowl and pour lemon juice over them. Let sit at room temperature for at least 30 minutes.

Prepare the Berbere

• Toast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, allspice berries, cardamom seeds, and cloves in a dry skillet over medium heat until aromatic. Allow to cool.
• Grind the toasted spices into a fine powder using a spice grinder.
• Mix the ground spices with sweet paprika, salt, nutmeg, ginger powder, cinnamon, and turmeric to create the berbere spice blend.

Cook the Doro Wat

• Heat the niter kibbeh (or butter) and olive oil in a Dutch oven over medium heat.
• Add the minced onions and sauté, covered, on low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon of butter. Continue sautéing, covered, for another 20 minutes, stirring occasionally.
• Stir in the berbere and the remaining 2 tablespoons of butter. Sauté, covered, on low heat for 30 minutes, stirring occasionally.
• Add the chicken pieces, chicken stock, salt, and wine. Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
• Adjust the seasoning as needed, adding more berbere for additional heat. Add the boiled eggs and simmer, covered, for another 15 minutes.

Serve

• Halve or quarter the eggs and arrange them with the stew.
• Serve hot with injera, bread, or rice. Enjoy!