Ethiopian Doro Wat (Chicken Stew)

Instructions

1. 1Finely chop the 4 medium onions. Place them in a large, heavy-bottomed pot or Dutch oven over medium-low heat (around 135°C/135°C). Cook, stirring occasionally, until the onions are deeply browned and caramelized, which should take about 45 minutes. This deep browning is key to the stew's flavor.
2. 2Add the 4 tbsp of Niter Kibbeh (Spiced Clarified Butter), 6 cloves of minced garlic, and 2 tsp of grated ginger to the pot with the caramelized onions. Cook for 5 minutes, stirring frequently, until the garlic and ginger are fragrant.
3. 3Stir in the 4 tbsp of Berbere Spice Blend. Cook for 2 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn the spices.
4. 4Add the 8 pieces of Chicken Drumsticks and 1 cup of water to the pot. Stir everything to combine. Bring the mixture to a gentle simmer over medium heat (around 87.78°C/88°C). Once simmering, reduce the heat to low (around 94°C/93°C), cover the pot, and cook for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Gently add the 4 hard-boiled eggs to the stew. Cover the pot again and simmer for an additional 10 minutes, allowing the eggs to heat through and absorb some of the stew's flavor.
6. 6Stir in the 1 tsp of salt. Taste the stew and add more salt if needed, but remember the berbere spice blend can be salty.
7. 7Serve the Doro Wat hot.

Related Guides