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Doro Wat (Ethiopian Spicy Braised Chicken Stew)

Name: Doro Wat (Ethiopian Spicy Braised Chicken Stew)
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 1200 g bone-in chicken thighs and drumsticks, skin removed; 2 tbsp fresh lemon juice; 1000 g red onions, finely minced to a pulp; 6 tbsp niter kibbeh (Ethiopian spiced clarified butter); 5 tbsp authentic berbere spice blend; 6 clove garlic, finely grated; 2 tbsp fresh ginger, finely grated; 1 tsp ground korarima (Ethiopian cardamom); 0.5 tsp mekelesha spice blend; 400 ml low-sodium chicken broth or water; 6 piece hard-boiled eggs, peeled and lightly scored lengthwise; 1.5 tsp fine sea salt

Tender bone-in chicken and hard-boiled eggs simmered in a rich, deeply caramelized berbere and spiced butter sauce.

Cook mode

stewspicypoultryfestiveslow-cooked

The story

Doro Wat is the undisputed crown jewel of Ethiopian festive dining, traditionally prepared for holidays such as Fasika (Easter) and Enkutatash (New Year). The dish demands meticulous craftsmanship, beginning with the dry-caramelization of kilograms of pureed red onions without fat before the introduction of berbere and niter kibbeh. In customary Ethiopian households, the chicken is traditionally parted into precisely twelve pieces representing the twelve apostles.

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