Doro WatBerbere Chicken Stew with Eggs
Doro wat is an Ethiopian chicken stew built on slowly cooked onions, berbere, niter kibbeh, and hard-boiled eggs. This version gives a clear poultry doneness target while preserving the long-cooked sauce.
Prep
35m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1pcsWhole Chicken (cut into serving pieces)
- 0.9kgOnion (finely chopped)
- 20gGarlic (crushed)
- 20gFresh Ginger (finely chopped)
- 30gBerbere
- 80mlNiter Kibbeh
- 40gTomato Paste
- 4gFenugreek Seeds
- 400mlChicken Stock
- 500mlWater
- 30mlLemon Juice
- 4pcsEgg (hard-boiled and peeled)
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the onion in a heavy pot over medium-low heat and cook, stirring often, until very soft and lightly browned, about 35 to 40 minutes.
- 02
Add the niter kibbeh and let it melt into the onions.
- 03
Stir in the garlic, fresh ginger, fenugreek seeds, and tomato paste, and cook until fragrant and slightly darkened.
- 04
Add the berbere and stir well so the spice mixture blooms in the fat.
- 05
Add the pieces of whole chicken and turn them in the onion mixture to coat them well.
- 06
Pour in the chicken stock and water. Bring to a gentle simmer, cover, and cook until the sauce is thick and the thickest chicken pieces reach 74°C (165°F).
- 07
Stir in the salt and lemon juice, then add the eggs and simmer briefly so the eggs warm through and absorb some of the sauce.
- 08
Serve hot once the sauce is rich and spoon-coating.
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