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Doro Wat (Ethiopian Spiced Chicken)

Prep Time 10 mins
Cook Time 2 hrs 30 mins
Course Main Course, Main Dish
Cuisine Ethiopia

Ingredients
  

  • 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
  • 2 tbsp fresh lemon juice
  • 2 tbsp niter kibbeh
  • 2 tbsp extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 3 tpsp tablespoons butter
  • 1 tbsp tablespoon finely minced garlic
  • 1 tbsp tablespoon finely minced ginger
  • ¼ cup Ethiopian berbere
  • tsps salt
  • 2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon ho
  • 1 cup chicken stock
  • 3 hard-boiled eggs pierced all over with fork about 1/4 inch deep

Instructions
 

  • Place the chicken pieces in a bowl and pour lemon juice over. 
  • Let sit at room temperature for at least 30 minutes.
  • Heat the niter kibbeh or butter along with the olive oil in a Dutch oven.
  • Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.
  • Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
  • Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
  • Add the chicken, broth, salt and wine and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Adjust the seasonings, adding more berbere according to heat preference.
  • Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
  • Half or quarter the eggs and arrange on the plates with the stew.
  • Serve hot with injera, bread or rice.
Keyword Chicken, Stew