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Doro Wat

Doro Wat
Ethiopia
⏱ — min. Serves: —

Ingredients

  • 2 lbs (900 g) chicken drumsticks or thighs, skinless and bone-in
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup vegetable oil
  • 2 tablespoons Berbere spice mix
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 cup chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup tomato paste
  • 4 hard-boiled eggs, peeled
  • Salt and black pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Injera or rice, for serving

Instructions

Prepare the Chicken

Season the chicken pieces with salt and black pepper.

Cook the Onions

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the chopped onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.

Add Garlic and Ginger

Stir in the minced garlic and ginger, and cook for another 2-3 minutes until fragrant.

Add Spices

Stir in the Berbere spice mix, paprika, and ground turmeric. Cook for 1-2 minutes to toast the spices.

Add Chicken and Liquid

Add the chicken pieces to the pot and cook, turning occasionally, until they are browned on all sides.

Pour in the chicken broth, diced tomatoes, and tomato paste. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 30-40 minutes, or until the chicken is tender and cooked through.

Add Eggs

Gently stir in the hard-boiled eggs and let them warm through for about 5 minutes.

Season and Serve

Adjust the seasoning with salt and black pepper to taste.

Garnish with chopped fresh cilantro or parsley.

Enjoy your meal!