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Flavorful Ethiopian Doro Wat Slow Braised Chicken

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A rich and hearty Ethiopian chicken stew slow-braised with berbere spice, caramelized onions, and traditional hard-boiled eggs, perfect for a comforting and exotic meal.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs or drumsticks
  • 3 tablespoons berbere spice blend
  • 3 large red or yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 tablespoons niter kibbeh (Ethiopian spiced butter) or unsalted butter with a pinch of cardamom and fenugreek
  • 2 tablespoons tomato paste
  • 2 cups chicken broth or water
  • 6 hard-boiled eggs, peeled
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse and pat dry the chicken pieces. Season lightly with salt and pepper. Set aside for 10 minutes.
  2. Heat the niter kibbeh or butter in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the chopped onions and cook gently, stirring often, for 45-60 minutes until deeply caramelized and jam-like but not burnt.
  3. Stir in the minced garlic and grated ginger, cooking for 2-3 minutes until fragrant. Add the berbere spice blend and tomato paste, cooking for another 5 minutes while stirring frequently to toast the spices.
  4. Push the onion mixture to the sides of the pot and add chicken pieces in a single layer. Brown them on all sides for about 5-7 minutes.
  5. Pour in chicken broth or water to cover the chicken halfway. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes to 1 hour, turning the chicken halfway through.
  6. Nestle peeled hard-boiled eggs into the sauce during the last 15 minutes of cooking to soak up the flavors.
  7. Stir in the lemon juice and adjust salt and pepper to taste. Let the stew rest for 10 minutes before serving.

Notes

Patience is key when caramelizing onions to avoid burning. Use a heavy-bottomed pot for even heat. If sauce reduces too much, add more broth or water. Peeling hard-boiled eggs a day ahead saves time. For a slow cooker adaptation, cook on low for 6-8 hours after browning ingredients and add eggs in the last 30 minutes.

Nutrition

Keywords: Ethiopian, Doro Wat, slow braised chicken, berbere spice, comfort food, traditional Ethiopian stew

Find it online: https://sweetstirring.com/flavorful-ethiopian-doro-wat-recipe-easy-slow-braised-chicken-guide/