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- Ethiopian chicken stew with eggs doro wat
Ethiopian chicken stew with eggs doro wat
Ingredients
Step by step process
Preparing the base
- 1
For the doro wat, first hard-boil the eggs for about 10 minutes, then peel them and lightly score the surface all over with a fork so they soak up the sauce. Finely chop the onions and dry-fry them in a pan without oil over medium heat for about 20 minutes, stirring occasionally, until golden and lightly caramelized.
- 2
Add butter to the caramelized onion along with pressed garlic, grated ginger and hot paprika as a substitute for the berbere spice blend. Fry for three minutes, stirring constantly, until the spices turn fragrant.
Cooking the doro wat
- 3
Add the tomato paste and stir it well into the onion base, cooking for two minutes. Add the chicken thighs, season with salt and pour in 200 ml of water. Cover with a lid and simmer over low heat for 45 minutes until the chicken is tender.
- 4
Add the peeled, scored eggs to the sauce and stir gently. Continue simmering uncovered for another 15 minutes until the sauce thickens and gains a rich consistency. Serve hot on injera or with rice.
More tips:
Fry the onion slowly and without oil, it gives the sauce its dark color and depth.
Swap the paprika for a real berbere blend, the flavor turns far more authentic.
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Topic: Ethiopian cuisine
