Name: Ethiopian Doro Wat (Spicy Chicken Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 1.5 kg Bone-in, skin-on chicken drumsticks and thighs; 0.25 cup Fresh lemon juice; 6 medium Red onions, finely chopped; 0.5 cup Niter Kibbeh (spiced clarified butter); 0.75 cup Berbere spice blend; 2 tablespoons Fresh ginger, grated; 6 cloves Garlic, minced; 1 cup Water or chicken broth; 6 large Hard-boiled eggs, peeled; 1 teaspoon Salt

Doro Wat is Ethiopia's national dish, a rich and spicy chicken stew known for its complex flavor profile. It features tender chicken pieces simmered in a vibrant sauce made primarily from red onions and the iconic berbere spice blend, often served with hard-boiled eggs. Doro Wat holds significant cultural importance in Ethiopia, traditionally served during holidays, celebrations, and special occasions. It is a staple of Ethiopian communal dining, eaten with injera (a sourdough flatbread) and symbolizing hospitality and togetherness within families and communities.

Instructions

1
Clean chicken pieces thoroughly, rub with lemon juice and salt, then rinse well. Pat dry and set aside.
2
In a large, heavy-bottomed pot or Dutch oven, dry-sauté the finely chopped red onions over medium heat for 15-20 minutes until they soften and release their moisture, stirring frequently.
3
Add the Niter Kibbeh to the onions and continue to cook, stirring until the onions are deeply caramelized and fragrant, about 10-15 minutes.
4
Stir in the berbere spice blend, grated ginger, and minced garlic. Cook for 5-7 minutes, stirring constantly, allowing the spices to toast and meld with the onions, adding a splash of water if the mixture becomes too dry.
5
Add the chicken pieces to the pot, turning to coat them thoroughly with the spice mixture. Pour in the water or chicken broth.
6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through, stirring occasionally.
7
Gently add the hard-boiled eggs to the stew during the last 10-15 minutes of cooking, allowing them to absorb the rich flavors.
8
Taste and adjust seasoning if necessary. Serve hot with injera or rice.

Chef's Tips

•For authentic flavor, making your own Niter Kibbeh and berbere spice blend from scratch is highly recommended, though good quality store-bought versions can be used.
•The key to a rich Doro Wat is properly caramelizing the onions. Don't rush this step, as it forms the base of the stew's depth of flavor.
•Doro Wat often tastes even better the next day, as the flavors have more time to meld. Consider making it ahead of time.
•If you prefer a milder stew, you can reduce the amount of berbere spice, but be aware that some of the characteristic heat and flavor will be diminished.