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Doro Wat, a rich and spicy Ethiopian chicken stew, is a culinary delight that boasts deep flavors and a fragrant aroma. Traditionally served during special occasions, this hearty dish is made with tender chicken, spicy berbere seasoning, and niter kibbeh, a spiced clarified butter. Doro Wat is best enjoyed with injera, a sourdough flatbread, making it a memorable experience for any food enthusiast.

Ingredients:

2 lbs (0.9 kg) chicken thighs, skinless

2 large onions, finely chopped

3 tablespoons (0.04 kg) niter kibbeh (Ethiopian spiced butter) or regular butter

3 tablespoons (0.04 kg) berbere spice mix

1 teaspoon (0.005 kg) ground ginger

1 teaspoon (0.005 kg) minced garlic

1 teaspoon (0.005 kg) ground cardamom

1 teaspoon (0.005 kg) ground coriander

1 teaspoon (0.005 kg) paprika

1 cup (0.24 liters) chicken broth

1/2 cup (0.12 liters) water

4 hard-boiled eggs, peeled

Juice of 1 lemon

Salt to taste

Instructions:

Prepare the Chicken:

Rinse the chicken thighs with cold water and pat them dry with paper towels. Rub the chicken with lemon juice and salt, then set aside.

Cook the Onions:

In a large pot or Dutch oven, melt the niter kibbeh over medium heat. Add the chopped onions and cook, stirring frequently, until they are soft and caramelized, about 15-20 minutes.

Add the Spices:

Stir in the minced garlic, ground ginger, berbere spice mix, ground cardamom, ground coriander, and paprika. Cook for an additional 5 minutes, stirring constantly to prevent burning.

Simmer the Stew:

Add the chicken broth and water to the pot, stirring well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Cook the Chicken:

Add the chicken thighs to the pot, ensuring they are fully submerged in the sauce. Cover the pot and simmer for about 30-40 minutes, or until the chicken is tender and fully cooked.

Add the Eggs:

Gently add the hard-boiled eggs to the stew, making sure they are coated with the sauce. Simmer for an additional 10 minutes to allow the flavors to meld.

Adjust Seasoning:

Taste the stew and adjust the seasoning with additional salt if needed.

Serving:

Serve Doro Wat hot, accompanied by injera or rice. This dish is traditionally eaten by tearing off a piece of injera and using it to scoop up the stew. Enjoy the rich, spicy flavors with every bite.

Doro Wat is a celebration of Ethiopian flavors and culinary traditions. This hearty and spicy chicken stew is perfect for special occasions or when you're craving something exotic and comforting. Try this authentic recipe and bring a taste of Ethiopia to your dining table.