Ethiopian 60 min

Doro Wot (Ethiopian Chicken Stew)

Name: Doro Wot (Ethiopian Chicken Stew)
Total time: 60 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 2 lbs chicken legs and thighs; 2 large onions, finely diced (no oil needed); 3 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter; 3 tbsp berbere spice; 2 tbsp tomato paste; 4 hard-boiled eggs, peeled; 3 cloves garlic, minced; 1 inch ginger, grated; 1/2 cup water; 1 tbsp lemon juice; Salt to taste; Injera bread for serving

StewSpicyEthiopian

Ingredientsfor 2

420

Cal

38g

Protein

14g

Carbs

24g

Fat

12 lbs chicken legs and thighs
22 large onions, finely diced (no oil needed)
33 tbsp niter kibbeh (Ethiopian spiced butter) or regular butter
43 tbsp berbere spice
52 tbsp tomato paste
64 hard-boiled eggs, peeled
73 cloves garlic, minced
81 inch ginger, grated
91/2 cup water
101 tbsp lemon juice
11Salt to taste
12Injera bread for serving

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Instructions

1
In a dry pot over medium heat, cook diced onions for 15-20 minutes, stirring constantly, until they are deeply browned and dry. This is the foundation — don't skip or rush it.
2
Add niter kibbeh and stir until melted. Add berbere spice and tomato paste, stir for 2 minutes.
3
Add garlic and ginger, cook for 1 minute.
4
Add water and bring to a simmer. Add chicken pieces, turning to coat in the sauce.
5
Cover and simmer on low heat for 35-40 minutes until chicken is very tender and sauce is thick.
6
Score the hard-boiled eggs with shallow cuts. Add to the stew for the last 10 minutes so they absorb flavor and color.
7
Season with lemon juice and salt. Serve on a large plate of injera bread, tearing off pieces to scoop up the stew.