Doro Wat (Chicken Stew) with Injera
A rich and flavorful Ethiopian chicken stew served with injera bread, perfect for a hearty lunch.
Ingredients
- 8 pieces Chicken Drumsticks
- 2 large Red Onions
- 4 tablespoons Berbere Spice Blend
- 4 tablespoons Niter Kibbeh (Spiced Clarified Butter)
- 2 tablespoons Tomato Paste
- 4 cloves Garlic
- 1 tablespoon Ginger
- 4 pieces Hard-Boiled Eggs
- 8 pieces Injera Bread
- 1 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, sauté chopped red onions in niter kibbeh until softened and golden brown.
- 2Add garlic, ginger, berbere spice blend, and tomato paste to the pot. Cook for 5 minutes, stirring frequently.
- 3Add chicken drumsticks to the pot and coat with the spice mixture. Cook for 10 minutes, browning the chicken on all sides.
- 4Pour in water, bring to a simmer, and cover. Cook for 45 minutes, or until the chicken is tender and cooked through.
- 5Add hard-boiled eggs to the stew and simmer for another 5 minutes.
- 6Serve the doro wat hot with injera bread on the side.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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