Doro wat is the classic Ethiopian stew combining aromatic, warm spices, chicken, and eggs — wonderfully satisfying to cook as it fills your home with exotic fragrance, and a fantastic, filling meal.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 people
- 3 pounds chicken drumsticks 10-12 pieces
- 1 tsp salt
- 2 tbsp lemon juice
- 2 red onions medium, sliced thin
- 1/4 cup berbere
- 1/4 cup unsalted butter
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 1 cup chicken stock
- 4 eggs hard-boiled
- Put chicken in a large bowl, add lemon juice and salt, and toss. Cover and let stand at room temperature for 30 minutes.
- In a large pot over medium-low heat, melt 1 tbsp of the butter, add the onions, and cook, stirring occasionally, for 30 minutes until fully caramelized.
- Add berbere, remaining butter, garlic and ginger to the onions, and cook for an additional 10 minutes, stirring thoroughly.
- Add the chicken and chicken stock to the large pot, mix thoroughly, and cook on medium-low heat for 30-45 minutes.
- Add the hard-boiled eggs (and additional salt to taste) and simmer on low heat for 10 minutes.
- Take out eggs and cut into quarters. Plate the chicken with the eggs on the side, and top with the sauce from the pot. Enjoy!