Ethiopian Doro Wat (Chicken Stew)

Ethiopia’s most celebrated dish — chicken stewed in a deeply spiced berbere sauce with eggs.

Ingredients

• 2 lbs bone-in chicken pieces, skin removed
• 8 hard-boiled eggs, peeled
• Berbere spice blend: 2 tbsp chili powder, 1 tsp fenugreek, 1 tsp coriander, 1 tsp ginger, 1/2 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice
• 2 large onions, very finely chopped
• 1/4 cup niter kibbeh (spiced clarified butter) or regular butter
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup red wine
• 1/2 cup chicken broth
• Salt
• Injera bread to serve

Directions

1. Cook onions in a dry pot (no fat) over medium heat, stirring constantly for 20-25 minutes until very dark and dry. This is essential.
2. Add niter kibbeh/butter. Add garlic and ginger. Cook 3 minutes.
3. Add berbere spice blend. Cook 3-4 minutes — it should be fragrant and dark.

Add wine and broth gradually.

1. Add chicken pieces. Coat in sauce. Simmer covered 45 minutes.
2. Score hard-boiled eggs all over. Add to stew. Simmer 20 more minutes.
3. Eggs absorb the sauce color and flavor.
4. Serve over injera.

Notes

The dry-cooking of onions without fat is the foundation of Ethiopian cooking — it creates a thick, concentrated flavor base without acidity. Niter kibbeh (spiced Ethiopian butter) is the traditional fat.