Dairy-Free Ethiopian Doro Wat with Injera

Ingredients

• 8 pieces Chicken drumsticks
• 2 large Red onions
• 4 tablespoons Berbere spice blend
• 6 cloves Garlic
• 2 tablespoons Ginger
• 1 can (13.5 oz) Coconut milk
• 1 cup Chicken broth
• 4 whole Hard-boiled eggs
• 2 tablespoons Niter Kibbeh (Dairy-Free)
• 12 pieces Injera bread

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of Niter Kibbeh (Dairy-Free) and let it melt. Add the 2 large red onions, finely chopped, and cook, stirring occasionally, until they are softened and golden brown. This should take about 15 minutes.
2. 2Add the 6 cloves of garlic, minced, and the 2 tablespoons of ginger to the pot. Cook, stirring constantly, for 2 minutes until they smell fragrant.
3. 3Stir in the 4 tablespoons of Berbere spice blend. Cook for 1 minute, stirring constantly, to toast the spices.
4. 4Add the 8 pieces of chicken drumsticks to the pot. Turn the chicken pieces to sear them on all sides for about 5 minutes total.
5. 5Pour in the 1 can (13.5 oz) of coconut milk and the 1 cup of chicken broth. Stir everything together, scraping up any bits stuck to the bottom of the pot. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 50 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Gently add the 4 whole hard-boiled eggs to the pot during the last 15 minutes of cooking. This will allow them to warm through in the stew.
7. 7Serve the Doro Wat hot, with the 12 pieces of injera bread placed on the side for dipping.

Substitutions

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