Doro Wat - Ethiopian Spicy Chicken Stew

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Cut 4 large red onions into big chunks and place them in a food processor.

Pulse the food processor until the onions are finely minced.

Add the minced onions to a large pot and cook on low heat for 40 minutes to 1 hour, stirring occasionally to prevent burning.

While the onions are cooking, peel the skin off the chicken drumsticks.

Soak the chicken in a mixture of water and vinegar to clean and tenderize it.

After the onions have cooked down and changed color to dark pink, wash the chicken thoroughly with vinegar and rinse a couple of times.

Add oil to the cooked onions and let it cook for 1-2 minutes.

Add minced garlic, minced ginger, tomato paste, berbere spice, and salt to the pot.

Make slashes in the chicken pieces and add them to the stew, along with a small amount of water.

Cover the pot and let the stew cook on low heat.

Boil 6 eggs separately while the chicken is cooking in the stew.

After 1 hour, add spiced clarified butter and the boiled eggs to the stew, allowing them to cook for 5-10 minutes in the flavors of the stew.

Cooking Techniques

Equipment Needed

Spice Level: