Doro wat recipe

Ethiopian chicken stew whose sauce is nothing but onions cooked dry until they collapse, then bound with spiced butter and berbere.

2 hours and 30 minutesmedium10 ingredients

Ingredients

• 1000 g chicken
• 150 g niter kibbeh
• 5 tbsp berbere spice
• 6 red onions
• 6 hard boiled eggs
• 4 clove garlic
• 1 tbsp ginger
• 1 lemon juice
• 500 ml water
• 1 tsp salt

How to make Doro wat

1. Rub 1 kg of chicken pieces with the juice of 1 lemon and 1 teaspoon of salt, leave 30 minutes, then rinse and drain.
2. Chop 6 large red onions very fine and cook them alone in a dry pot over low heat for 40 minutes, with no fat at all, stirring often, until they collapse into a dark jam. This step is the dish, do not shorten it.
3. Add 150 g of niter kibbeh and let it melt into the onions for 5 minutes.
4. Stir in 5 tablespoons of berbere and cook 10 minutes, stirring constantly, until the paste darkens and the fat separates at the edges.
5. Add 4 minced garlic cloves and 1 tablespoon of grated ginger and cook 3 minutes.
6. Pour in 500 ml of water a little at a time and simmer 20 minutes, until the sauce is thick and glossy.
7. Add the chicken, cover and simmer 45 to 60 minutes on low heat, until it falls apart.
8. Score 6 hard boiled eggs shallowly all over and add them for the last 15 minutes.
9. Check the salt and serve on injera, with fresh ayib cheese on the side to cut the heat.

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