Ethiopian Doro Wat
A spicy national dish consisting of caramelized onions, cooked and fried down with soft chicken and stewed eggs.
Equipment
- 1 Dutch Oven Pot
Ingredients
- 3 lbs. Soft chicken thighs cut up
- 3 Tbsp Niter kibbeh/unsalted butter
- 2 Tbsp extra virgin olive oil
- 4 cups red onions thinly sliced
- 1 Tbsp minced garlic
- ¼ cup berbere spice
- chicken bouillon
- salt to taste
- 2 Tbsp ground black pepper
- 6 hard-boiled eggs with incisions about ¼ inch thick
- water as needed
Instructions
- Rinse your chicken thigh pieces with some lemon wedges until clean, pat dry and season with salt and black pepper.
- Heat up a large pot, transfer the sliced onion into the pot and start to sautee the onions till it starts to brown. this should take anywhere between 30-45 mins on medium heat. Continue to stir to prevent burning.
- When the onions have browned completely in the pot, add in the garlic, olive oil and the niter kibbeh/butter, continue to stirfry.
- Go in with the berbere spice, chicken bouillon and salt, continue to stir until well combined.
- Add in 1 cup of water and immerse the chicken thighs in the sauce, cover and let it cook on medium to low heat for about 45 mins.
- Add in the hard-boiled eggs into the sauce and cover to continue cooking for aother 15 mins.
- It is ready when the chicken is tender, oil has risen fully to the surface of the sauce and the eggs have browned nicely.
- Let it sit for a few mins before serving with injera flatbread to complete the experience.
Video
Notes
Tips
- When cooking down the onions, do this on low heat to prevent burning. Don't worry about the onions all sticking to the bottom of the pot, this will add to the flavor when loosened up with the chicken broth.
- You can substitute virgin oil for any other type of oil you like.