Ethiopian Doro Wat

Ingredients

• 8 chicken pieces, skinless
• 3 large onions, very finely chopped
• 5 garlic cloves
• 1 thumb ginger
• 3 tbsp berbere spice mix
• 2 tbsp tomato paste
• 100g niter kibbeh (spiced clarified butter) or butter
• 1/2 cup red wine (or water)
• Juice of 1 lemon
• 6 hard-boiled eggs, scored
• Salt

Instructions

1. Cook the onions slowly in a dry pan for 20 min until very dark — then add butter; continue 10 min more.
2. Add garlic, ginger and berbere; cook 5 min.
3. Add tomato paste; cook 3 min.
4. Add chicken; coat in the paste.
5. Add wine and 200ml water; simmer covered 40 min.
6. Add the eggs; cook 15 more min.
7. Finish with lemon juice.

Serving suggestions

• Eat with injera (Ethiopian flatbread) using your hands.

Storage & reheating

Keeps 4 days; flavour improves.

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