Ethiopian Doro Wat

Spicy chicken stew stewed with eggs in flavorful berbere sauce.

Ingredients

• 3 pounds chicken
• 3 large onion
• 3 tbsp berbere spice
• 0.25 cup clarified butter
• 5 cloves garlic
• 1 tbsp ginger
• 6 large hard-boiled eggs
• 1 cup chicken stock

Method

1. Finely chop onions and sauté in butter until golden.
2. Add garlic, ginger, and berbere spice, cook until aromatic.
3. Add chicken pieces and stir well to coat.
4. Pour in chicken stock, cover and simmer.
5. Add boiled eggs, simmer for final 5 minutes.

Chef's tips

• Use homemade berbere spice for authenticity.
• Serve with injera for a traditional touch.