How To Make Spicy Ethiopian Chicken Stew: Doro Wat

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.

Clean the chicken thoroughly, removing the skin if desired.

Soak the chicken in cold water with the juice of 2 lemons for 30 minutes to an hour, rinsing several times until the water is clear.

Chop a large amount of red onions finely.

Cook the chopped onions in a large pot over medium heat for about an hour, stirring frequently until they are brown and caramelized, without adding oil.

Chop garlic and ginger, then add them to the onions along with a little oil after the onions are cooked.

Add about 4 tablespoons of berbere spice to the onion mixture, stirring well and adding hot water if it gets too dry.

Add about 1 tablespoon of clarified butter to the mixture for flavor.

Rinse the soaked chicken and add it to the pot, mixing well with the onion and spice mixture.

Cover and cook the chicken for about 40 minutes, stirring occasionally.

Add a sprinkle of Marrakech spice and salt to taste, then add the boiled eggs, cooking for an additional 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: