Aromatic Ethiopian Doro Wat with Spiced Boiled Eggs

Name: Aromatic Ethiopian Doro Wat with Spiced Boiled Eggs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken pieces; Lemon juice; Onion; Garlic; Ginger; Berbere spice mix; Niter Kibbeh (clarified butter); Chicken broth; Salt & pepper; Eggs; Turmeric; Paprika; Salt

A Rich and Flavorful Ethiopian Chicken Stew

Doro Wat is a traditional Ethiopian chicken stew that tantalizes the senses with its aromatic spices and hearty flavors, perfectly paired with spiced boiled eggs.

2 h 30 min
4
Intermediate

Ingredients

For the Doro Wat

Chicken pieces

1.5 kg (legs and thighs recommended)

Lemon juice

2 tbsp

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ginger

2 tbsp, grated

Berbere spice mix

4 tbsp

Niter Kibbeh (clarified butter)

2 tbsp

Chicken broth

1 cup

Salt & pepper

To taste

For the Spiced Boiled Eggs

Eggs

4 large

Turmeric

1 tsp

Paprika

1 tsp

Salt

To taste

Preparation

Marinating the Chicken

Combine chicken and lemon juice

In a large bowl, combine chicken pieces with lemon juice.

For deeper flavor, try marinating the chicken overnight.

Season and rest

Sprinkle lightly with salt and let them sit for about 30 minutes.

Ensure chicken is marinated thoroughly to enhance flavor.

Rinse and set aside

Rinse the chicken pieces and set aside.

Preparing the Spiced Boiled Eggs

Boil the eggs

In a pot, cover eggs with water and bring to a boil.

Spice the water

Once boiling, add turmeric and paprika.

Use the freshest spices available for the best aroma and taste.

Cook and peel

Boil for 10 minutes, then cool under cold running water and peel.

Cooking Process

Sautéing the Base

Sauté onions, garlic, and ginger in niter kibbeh until golden brown.

Recommended: Sauté for 10 minutes on medium heat.

Building the Flavor

Add berbere spice mix to the sauté and cook for 2-3 minutes until aromatic.

Cook for 5 minutes.

Creating the Stew

Add chicken pieces and broth to the pan; simmer until chicken is tender.

Simmer for 1 h 30 min on low heat.

Plating & Serving