Follow these steps for perfect results
Roasting Chicken
cut into pieces, rinsed and patted dry
Vegetable Oil
Butter
Onions
sliced
Garlic Cloves
minced
Fresh Ginger
peeled, finely chopped
Berbere
Chicken Stock
Lime Juice
Hard-boiled Eggs
sliced for garnish
Rinse and pat dry the chicken pieces.
Heat vegetable oil in a large pan over medium-high heat.
Brown the chicken pieces in batches until lightly browned. Remove the chicken from the pan and set aside.
Add butter to the same pan. Add the sliced onions, minced garlic, and chopped ginger.
Cook until the onions are golden brown, stirring occasionally.
Add the berbere spice blend to the pan and sauté over low heat until it browns, stirring constantly to prevent burning.
Pour in the chicken stock and lime juice. Simmer for 3-4 minutes, stirring occasionally.
Return the browned chicken pieces to the pan.
Cover the pan and simmer slowly for 30 minutes, turning the chicken occasionally to ensure even cooking.
Transfer the stew to a serving platter.
Garnish with sliced hard-boiled eggs.
Serve hot with injera or pita bread.
Expert advice for the best results
Adjust the amount of berbere to control the spice level.
Allow the stew to sit for a few hours or overnight for the flavors to meld together.
Serve with a side of yogurt to cool down the palate.
Everything you need to know before you start
15 minutes
Stew can be made 1-2 days in advance; flavors improve with time.
Serve in a bowl with injera alongside, garnished with egg slices and a sprinkle of fresh herbs if available.
Serve with injera bread to scoop up the stew.
Offer a side of Ethiopian cottage cheese (Ayib) to complement the spice.
Balances the spice and richness of the stew.
Offers a refreshing contrast to the savory flavors.
Discover the story behind this recipe
Doro Wat is a national dish, often served during special occasions and celebrations.
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