Doro Wat is a smokey and spicy Ethiopian chicken stew with hard boiled eggs that is the perfect comfort food for winter. If you are not very familiar with African cooking, this is a great first dish to make. There are minimal steps in making this. All of the ingredients can be found at any grocery store. I chose to use bone in chicken thighs since dark meat works best for stewing. You can definitely use a whole chicken cut up into pieces if you'd like. I highly advise to not use boneless skinless chicken in this recipe. The bone adds so much flavor. Plus, in honor of the animal that gave it's body for our consumption, I will always use as much of it as possible.Doro Wat is best served with greens and lentils over inerja.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: African, East African
Keyword: african, Chicken, East African, main course
Servings: 4
Author: Alex Gorgos
Ingredients
3 tbspbutter
1largewhite onionsliced
3cupswater
2tbspberbere spice
1tbspminced garlic
1tbspminced ginger
8bone in chicken thighs
1tbsptomato paste
1/2tbsppaprika
1tbspdried basil
6hard boiled eggs
juice of a lemon
salt and pepper to taste
Instructions
Melt the butter. Add the onions and cook for 5 minutes or until they are translucent.
Add all of the spices, garlic, and ginger. Cook for another 3-5 minutes.
Add the tomato paste, the chicken thighs, and 3 cups of water. Simmer on medium high heat for 40 minutes.
Add the hard boiled eggs and the juice of a lemon. Continue simmering for 20 minutes.