Entree: Ethiopia – Central Culinary Region – ዶሮ ወጥ ➤ Doro Wot (Spicy Ethiopian braised chicken stew simmered in berbere and niter kibbeh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 large yellow onions, finely chopped, approx. 1 lb (450 g)
- 6 tbsp (90 g) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
- 3 tbsp (45 ml) berbere spice blend, plus more to taste
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 3 cloves garlic, minced, approx. 0.4 oz (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) lemon juice (for rinsing chicken)
- 1 1/2 tsp (7.5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 6 large eggs, hard-boiled and peeled, approx. 10.5 oz (300 g) total
- 2 tbsp (30 ml) red wine or additional chicken stock (optional, for deglazing)

Instructions

1. Rinse the chicken pieces and pat dry. Rub with 1 tbsp (15 ml) lemon juice and 1/2 tsp (2.5 ml) salt; set aside.
2. In a large heavy-bottomed pot over medium-low heat, cook the chopped onions without oil, stirring frequently, until they become very soft, deeply golden and reduced, about 30–40 minutes. Authentic texture is a deeply caramelized onion base.
3. Stir in the niter kibbeh and continue to cook 2–3 minutes until melted and fragrant.
4. Add the minced garlic and ginger and cook 1–2 minutes, then stir in the berbere and tomato paste. Cook, stirring, for 2–3 minutes to bloom the spices and deepen the color. If the mixture sticks, add 2 tbsp (30 ml) red wine or chicken stock to deglaze.
5. Return the chicken pieces to the pot, turning to coat them thoroughly in the spiced onion mixture. Add the remaining 1 cup (240 ml) chicken stock and bring to a simmer.
6. Reduce heat to low, cover partially, and simmer gently for 40–50 minutes until the chicken is tender and the sauce is thickened. Stir occasionally and spoon sauce over the chicken.
7. Add the hard-boiled eggs during the last 10 minutes of cooking so they absorb some flavor. Taste and adjust seasoning with remaining salt, pepper, and 1 tsp (5 ml) sugar if desired.
8. Serve hot with injera or steamed rice, spooning plenty of sauce over the chicken and eggs.