cook.

Doro Wat

Name: Doro Wat
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 8 chicken thighs, bone-in; 4 eggs, hard-boiled and peeled; 5 large onions, very finely diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 3 tbsp berbere spice mix; 2 tbsp tomato paste; 3 tbsp niter kibbeh (spiced butter) or regular butter; 200 ml water; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp lemon juice

Ethiopian spiced chicken stew with hard-boiled eggs. Ethiopian recipe on the hob, with quantities that scale to your servings.

Ingredients

8 chicken thighs, bone-in

4 eggs, hard-boiled and peeled

5 large onions, very finely diced

4 garlic cloves, minced

1 tbsp fresh ginger, grated

3 tbsp berbere spice mix

2 tbsp tomato paste

3 tbsp niter kibbeh (spiced butter) or regular butter

200 ml water

1 tsp salt

0.5 tsp black pepper

1 tbsp lemon juice

Method

Dry-cook the onions: Place diced onions in a dry heavy pot over medium heat. No oil. Stir occasionally and cook for 45 minutes until they collapse into a dark brown paste. Add splashes of water if they stick.

Add spices: Stir in garlic, ginger, berbere and tomato paste. Cook for 5 minutes, stirring constantly.

Add butter and water: Add niter kibbeh or butter and water. Stir until combined into a thick, red sauce.

Score the chicken: Make 2-3 cuts in each thigh. Rub with lemon juice and salt. Add to the pot.

Simmer: Cover and cook on low for 30-35 minutes until chicken is cooked through and the sauce is thick.

Add eggs: Score the hard-boiled eggs lightly and nestle into the sauce for the last 10 minutes so they absorb colour and flavour.

Serve on injera or with rice. The sauce should be thick, dark red and intensely flavoured.