Saucepan@saucepan · Shared this recipeFollowAfrican · dinnerDoro WatA rich and spicy Ethiopian chicken and egg stew made with caramelized onions, berbere, and niter kibbeh.total2 hr 20 minprep20 mincook2 hrservings8Original recipe on diversivore.comKeep this recipeAdd a copy of Doro Wat 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.Ingredients8 servingsBack to 8 servings8 bone-in chicken thighs ), (see note10 clove garlic, minced3 inches ginger ), minced (~50 g2 tbsp vegetable oil6 medium red onions ), minced or finely chopped (about 6 cups, or 900 grams2 tbsp tomato paste0.5 cup berbere ), (see note2 cup water ), (approximate0.333 cup niter kibbeh ), (see note1 tsp korarima ), or green cardamom seeds (see note0.5 tsp black pepper0.5 tsp nutmeg1 tsp salt, or to taste6 hard-boiled eggs, peeledinjera ), to serve (see noteStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine ginger, garlic, and oil to make a paste. Set aside.2Step 2: Place a large dutch oven (or similar pot) over low heat on the stove top. Add the minced onions to the dry pan and cook slowly, stirring regularly as the liquid releases and allows the onions to simmer and caramelize. If necessary, you can add a little oil. Cook until the onions are caramelized and fragrant - generally around 25-30 minutes. (Note: don't try to rush this step, as it's key to the flavour of the finished dish!)3Step 3: Add the ginger/garlic paste and tomato paste to the pot. Saute for 2-3 minutes, stirring regularly.4Step 4: Add the berbere and stir to combine, then saute for about 1 minute. Add 2 cups of water. Increase the heat to medium and bring the pot to a low simmer for about 5 minutes.5Step 5: Add the niter kibbeh and spices and stir to combine. Simmer for 5 more minutes.6Step 6: Add the chicken. Reduce heat to low, cover, and cook until the chicken is very tender - around 1 hour. If the sauce starts to thicken and sputter a bit too much while cooking, you can add a little extra water.7Step 7: Add the hard boiled eggs, and continue to simmer gently for about 10 more minutes.8Step 8: If you want a thinner/soupier sauce, you can add a little bit of water. Adjust salt to taste if necessary. Serve with injera and plenty of extra sauce.getsaucepan.com/r/49905aa2-69d5-4dd0-b9d2-cbb626a0829e · Original: https://www.diversivore.com/doro-wat/
