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Doro Wat (Ethiopian Spicy Chicken Stew)

Name: Doro Wat (Ethiopian Spicy Chicken Stew)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 1.2 piece whole chicken, skinned and cut into 12 traditional pieces; 1000 g red onions, finely pureed or minced; 80 ml niter kibbeh (spiced clarified butter); 4 tbsp berbere spice blend; 6 clove garlic, finely grated; 1 tbsp fresh ginger, finely grated; 1 tsp ground korarima (Ethiopian black cardamom); 1 piece lemon, juiced; 6 piece hard-boiled eggs, peeled and lightly scored; 250 ml water or chicken stock; sea salt, to taste

Rich, slow-simmered chicken drumsticks and boiled eggs bathed in caramelized red onions, niter kibbeh, and fiery berbere.

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The story

Doro Wat is Ethiopia's celebratory centerpiece, traditionally prepared for major feast days like Meskel and Fasika, as well as weddings. Culinary mastery is judged by the patience required to dry-sweat finely pureed red onions for hours without oil until they collapse into a sweet, melting paste. It is served on a communal platter lined with sourdough injera flatbread.

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