Doro Wat
Doro Wat is a beloved Ethiopian stew that combines chicken and eggs with onion, berbere, niter kibbeh, and spices for a hearty, spicy dish.
Ingredients
- 8 - 10 bone in chicken legs and/or thighs
- 4 large red onions minced
- 10 garlic cloves
- 3 inches ginger root
- ½ cup berbere
- 2 cups water
- ⅓ cup niter kibbeh use ghee if you can't find this
- ½ tsp black pepper
- salt to taste
- 6 hard boiled eggs peeled
- injera to serve
Recipe Instructions
- In a large dutch oven over low, add the minced onions and cook slowly, stirring occasionally. Add a little oil if needed. Cook until slightly carmelized, about 25 - 30 minutes.
- Combine ginger and garlic to make a paste. Add in paste to the onion mixture and stir to combine. Add the berbere and saute for 1 minute. Then, add the water and bring to a simmer for about 5 minutes.
- Add the niter kibbeh or ghee, black pepper, and salt. Simmer for another 5 minutes.
- Use a sharp knife to poke holes into the chicken. Add chicken and reduce the heat to low, cover and cook until the chicken is very tender, about 1 hour. Add a little more water if it thickens too much.
- Add the hard boiled eggs and simmer for 10 minutes. Serve and enjoy with injera.
Nutrition
Calories: 115kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 1184mgPotassium: 75mgFiber: 5gSugar: 1gVitamin A: 295IUVitamin C: 11mgCalcium: 28mgIron: 10mg
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