Follow these steps for perfect results
red onions
diced
salt
unsalted butter
divided
ground cardamom
freshly ground
freshly ground black pepper
cloves
garlic cloves
finely chopped
ginger
peeled and chopped
chili powder
chicken stock
divided
chicken
cut into 10 pieces
dry red wine
lime
juice of
hard-boiled eggs
peeled
Dice the red onions.
Combine the onions, a pinch of salt, and half of the unsalted butter in a Dutch oven or large deep pot over low heat.
Cook, stirring occasionally, until the onions are golden, about 15 minutes.
Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and chili powder.
Cook until the onions soften and take on the color of the spices, about 10 minutes.
Add 2 cups of chicken stock and the chicken legs and thighs, bring to a simmer.
Simmer for 15 minutes.
Add the remaining 1/2 cup chicken stock and the red wine, bring back to a simmer.
Simmer for 10 minutes.
Add the chicken breasts and simmer for 20 minutes.
Gently stir in the lime juice and hard-boiled eggs.
Simmer for another 5 minutes.
Season with salt to taste.
Expert advice for the best results
Adjust the amount of chili powder to control the level of spiciness.
Serve with injera bread for a traditional Ethiopian experience.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in bowls, garnished with fresh herbs or a dollop of yogurt.
Serve with injera bread or rice.
Complements the spice notes without overpowering the dish.
Discover the story behind this recipe
Em Doro Wett is a staple dish in Ethiopian cuisine, often served during celebrations and special occasions.
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