Doro Wat

Doro Wat

• 2 pounds chicken pieces (such as drumsticks and thighs), skin removed
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup berbere spice blend (adjust to taste)
• 1/4 cup vegetable oil or clarified butter (niter kibbeh), if available
• 1 cup chicken broth or water
• 1 tablespoon tomato paste
• 1 teaspoon salt (adjust to taste)
• Hard-boiled eggs (optional)
• Chopped cilantro or parsley for garnish
• Injera or rice, for serving

How The Alchemy Happen

1. In a large bowl, coat the chicken pieces with half of the berbere spice blend and set aside for about 30 minutes to marinate.
2. In a large pot or Dutch oven, heat the vegetable oil or clarified butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
3. Add the minced garlic and ginger to the pot and sauté for an additional 2 minutes, until fragrant.
4. Push the onion mixture to the sides of the pot and place the marinated chicken pieces in the center. Allow the chicken to brown slightly on all sides, about 5 minutes.
5. Add the remaining berbere spice blend to the pot, along with the tomato paste. Stir everything together to coat the chicken and onions with the spices and tomato paste.
6. Pour in the chicken broth or water, and add the salt. Stir to combine, making sure the chicken is submerged in the liquid.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
8. If using hard-boiled eggs, you can add them to the stew about 15 minutes before it's done cooking, allowing them to absorb some of the flavors.
9. Taste and adjust the seasoning, adding more salt or berbere spice blend if needed.
10. Serve the Doro Wat over injera or rice. Garnish with chopped cilantro or parsley.