Ethiopian Doro Wat

Ingredients

• 6 chicken thighs, skin removed
• 3 onions, finely chopped
• 3 tbsp berbere spice mix
• 3 tbsp oil or ghee
• 3 tbsp tomato paste
• 3 garlic cloves, minced
• 1 thumb ginger, grated
• 1 tsp ground cardamom
• 6 hard-boiled eggs, peeled
• Juice of 1 lemon
• Salt to taste
• 500ml stock or water

Instructions

1. Cook the onions slowly in a dry pan for 15-20 minutes, stirring often, until soft, dark and reduced.
2. Add the oil, garlic, ginger and berbere; cook for 3 minutes.
3. Stir in the tomato paste and cardamom.
4. Add the chicken and turn to coat in the spice mixture.
5. Pour in the stock and lemon juice; simmer gently for 45 minutes.
6. Score each boiled egg lightly and add to the pot for the last 15 minutes.
7. Season and serve.

Serving suggestions

• Traditionally eaten with injera; rice or flatbread also works.

Storage & reheating

Keeps 4 days; tastes even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions