Festive Doro Wat

Ethiopian doro wat with chicken and eggs in a deeply spiced berbere-onion sauce.

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The long-cooked onion base is essential: it gives doro wat body and sweetness before the berbere, chicken and eggs are added.

Ingredients

• 1.4 kg chicken thighs and drumsticks
• 4 onions (very finely diced)
• 80 g niter kibbeh or butter
• 5 garlic cloves (minced)
• 25 g fresh ginger (grated)
• 4 tbsp berbere spice (or to taste)
• 2 tbsp tomato paste
• 600 ml chicken stock
• 6 hard-boiled eggs (peeled)
• 2 tbsp lemon juice
• 0.5 tsp ground cardamom
• 1.25 tsp salt

Step-by-step method

1. Toss the chicken with the lemon juice and a little salt and set aside while you prepare the onion base.
2. Cook the onions in a heavy pot over medium-low heat without fat for 20–25 minutes, stirring frequently, until very soft and much of their water evaporates.
3. Add the niter kibbeh, garlic and ginger and cook for 5 minutes. Add the berbere and tomato paste and cook for another 3 minutes, adding a splash of stock if needed to prevent scorching.
4. Add the chicken and turn each piece in the spice mixture, then pour in the remaining stock.
5. Cover partially and simmer over low heat for 40–45 minutes until the chicken is tender and reaches at least 74°C.
6. Pierce the peeled eggs lightly with a fork, add them to the sauce with the cardamom and simmer for another 10 minutes.
7. Taste for salt and rest for 10 minutes before serving with injera.