Doro Wat (Chicken Stew) with Injera

Ingredients

• 8 Chicken drumsticks
• 2 large Red onions
• 4 tbsp Berbere spice blend
• 4 tbsp Niter Kibbeh (Spiced clarified butter)
• 4 tbsp Coconut oil
• 6 cloves Garlic
• 2 tsp Ginger
• 2 tbsp Tomato paste
• 2 cups Chicken broth
• 4 Hard-boiled eggs
• 8 pieces Injera

Instructions

1. 1In a large heavy-bottomed pot, add the 4 tbsp of coconut oil. Heat over medium heat, which is approximately 325-350°F (160-175°C). Add the 2 large red onions, finely diced, and sauté for 15-20 minutes, stirring occasionally, until they are very soft and lightly browned.
2. 2Add the 6 cloves of minced garlic and 2 tsp of minced ginger to the pot. Cook for 2 minutes, stirring constantly, until they become fragrant. Stir in the 4 tbsp of berbere spice blend and the 2 tbsp of tomato paste, cooking for an additional 2-3 minutes until the spices are fragrant and slightly darkened.
3. 3Increase the heat to medium-high, approximately 350-375°F (175-190°C). Add the 8 chicken drumsticks to the pot and brown them on all sides for 5-7 minutes, until the skin is lightly golden.
4. 4Pour in the 2 cups of chicken broth. Bring the stew to a gentle simmer, where small bubbles appear at the edges of the liquid. Reduce the heat to low, approximately 200-225°F (95-105°C), cover the pot, and cook for 60 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
5. 5During the last 15 minutes of cooking, carefully place the 4 hard-boiled eggs into the stew to warm them through. Just before serving, stir in the 4 tbsp of Niter Kibbeh (Spiced clarified butter). Serve the Doro Wat hot with the 8 pieces of injera on the side.

Substitutions

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