Doro Wat

Name: Doro Wat
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Ethiopia
Ingredients: 1.5kg chicken pieces, skin removed; 4 large red onions, very finely diced; 3 tbsp berbere spice blend; 4 tbsp niter kibbeh or butter; 4 garlic cloves, minced; 6 hard-boiled eggs, peeled and scored

Ethiopia

Doro wat is the dish Ethiopians make for their most important celebrations — Christmas, Easter and weddings. No feast is complete without it.

Ethiopia's most celebrated dish — chicken slow-braised in a deep dark berbere-spiced sauce with caramelised onions and whole hard-boiled eggs. The feast day dish.

Prep

30 mins

Cook

2 hrs

Difficulty

Medium

Calories

485 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1.5kgchicken pieces, skin removed

4 largered onions, very finely diced

3 tbspberbere spice blend

4 tbspniter kibbeh or butter

4garlic cloves, minced

6hard-boiled eggs, peeled and scored

Method

Dry-fry onions in a heavy pot with no oil for 20 minutes, stirring constantly.

Add niter kibbeh and continue until onions are very dark and jammy.

Add berbere, garlic. Cook 5 minutes.

Add chicken. Cover and simmer on low heat 1 hour 30 minutes.

Score eggs and add in last 20 minutes.

Serve on injera with eggs nestled in the sauce.

Chef's Tip

Dry-frying onions without oil first is the key Ethiopian technique — it concentrates and caramelises them without burning.

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Doro Wat

Ingredients

Method

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