Ethiopian Doro Wat

Ethiopian chicken stew braised with berbere and deep caramelized onions.

Ingredients

• 2.2 lb chicken drumsticks and thighs
• 4 onions, finely chopped
• 3 tbsp berbere spice
• 2 tbsp niter kibbeh or butter
• 2 tbsp tomato paste
• 6 hard-boiled eggs
• to serve injera

Steps

1. Cook onions low and slow until deeply caramelized.
2. Stir in niter kibbeh, berbere, and tomato paste.
3. Add chicken, brown lightly, add a splash of water; braise 45–60 minutes.
4. Pierce eggs and simmer in the stew 10 minutes.
5. Serve with injera flatbread.