Ethiopian · Chicken

Doro Wot

Name: Doro Wot
Cuisine: Ethiopian
Ingredients: 1 kg Bone-in chicken thighs; 700 g Onions; 60 g Clarified butter; 4 cloves Garlic; 20 g Fresh ginger; 25 g Berbere spice blend; 30 g Tomato paste; 500 ml Unsalted chicken stock; 7 g Salt; 4 Eggs; 1 litre Water; 600 g Prepared injera

Servings

Ingredients

Bone-in chicken thighs1 kg
Onions700 g
Clarified butter60 g
Garlic4 cloves
Fresh ginger20 g
Berbere spice blend25 g
Tomato paste30 g
Unsalted chicken stock500 ml
Salt7 g
Eggs4
Water1 litre
Prepared injera600 g

Original recipe serves about 4.

Method

1
Finely chop the onions. Cook them in a heavy covered pot over medium-low heat for 15 minutes, stirring frequently, then uncover and cook for 10 minutes more until soft and lightly golden.
2
Add the clarified butter, minced garlic, grated ginger and berbere. Cook for 3 minutes, stirring, then add the tomato paste, stock and salt.
3
Add the chicken, cover and simmer gently for 40–50 minutes, turning occasionally, until the thickest pieces reach 74°C. Meanwhile, cover the eggs with the water in a small pan, bring to a boil and simmer for 10 minutes; cool under running water and peel.
4
Make shallow cuts in the eggs and add them to the stew. Simmer uncovered for 10 minutes to thicken the sauce. Warm the injera and divide the chicken, sauce and eggs among four portions.

Recipe source: TheMealDB