Saucepan@saucepan · Shared this recipeFollowAfrican · dinnerDoro Wat (Spicy Ethiopian Chicken Stew)A rich and spicy Ethiopian chicken stew slow-cooked with onions, berbere, and niter kibbeh, finished with hard-boiled eggs.total2 hr 40 minprep10 mincook2 hr 30 minservings6Original recipe on daringgourmet.comKeep this recipeAdd a copy of Doro Wat (Spicy Ethiopian Chicken Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 lb chicken thighs, , cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces2 tbsp fresh lemon juice2 tbsp niter kibbeh2 tbsp extra virgin olive oil3 cup chopped yellow onions3 tbsp butter1 tbsp finely minced garlic1 tbsp finely minced ginger0.25 cup Ethiopian berbereor use HOMEMADE BERBERE ), (HIGHLY recommended!1.5 tsp salt0.5 cup Tej ), Ethiopian honey wine, (alternatively you can substitute white wine mixed with 1 teaspoon honey1 cup chicken stock4 hard-boiled eggs, , pierced all over with fork about 1/4 inch deepStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the onions in a food processor and finely mince them to a chunky puree. Set aside. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.2Step 2: Heat the niter kibbeh or butter along with the olive oil in a Dutch oven or heavy pot. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.3Step 3: Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.4Step 4: Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.5Step 5: Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.6Step 6: Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.7Step 7: Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.getsaucepan.com/r/25cb5747-bdba-4752-a848-4a00aa07abe6 · Original: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
