Doro Wat (Ethiopian Chicken Stew)

• 4 red onions, finely chopped
• 1/4 cupghee
• 4 clovesgarlic, minced
• 1 tbspginger, grated
• 2 tbsptomato paste
• 1/4 cupberbere
• 1 1/2 cupswater
• 8 chicken drumsticks, skin removed
• 1 lemon, juiced
• 1 tspsalt
• 4 eggs, hard-boiled and peeled
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Cook the onions in a dry Dutch oven over medium-low heat 20-25 min, stirring often and adding splashes of water, until they melt down to a thick, golden paste.

2. 2

   Stir in ghee, garlic, and ginger for 2 min. Add tomato paste for 2 min.

3. 3

   Add berbere and a splash of water. Cook 3 min, stirring, until the oil turns deep red.

4. 4

   Pour in water and bring to a simmer. Marinate the chicken in lemon juice for 10 min, then add with salt.

5. 5

   Cover and simmer over low heat 45-50 min, turning the chicken twice, until tender and the sauce is thick.

6. 6

   Score the eggs lightly, add, and simmer 10 min. Serve with injera.