Doro Wat

Shopping list

• 4 piece chicken drumsticks — skin on

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• 4 piece chicken thighs — skin on

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• 3 piece onions — finely chopped

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• 4 clove garlic — minced

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• 30 g fresh ginger — grated

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• 3 tbsp berbere spice blend

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• 2 tbsp tomato purée

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• 80 g niter kibbeh (Ethiopian spiced butter) — or clarified butter

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• 300 ml chicken stock

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• 4 piece hard-boiled eggs — peeled

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 1 tbsp lemon juice

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Step by step

1. 1

   Heat a large, heavy pot over medium-low heat. Add the chopped onions (no oil yet) and cook, stirring often, until they release moisture and begin to soften, about 10 minutes.

2. 2

   Add half the niter kibbeh and continue cooking the onions, stirring frequently, until they turn golden brown, about 15 minutes.

3. 3

   Stir in the garlic, ginger, and berbere spice, cooking for 2 minutes until deeply fragrant.

4. 4

   Add the tomato purée, salt, and black pepper, stirring well. Cook for another 2 minutes.

5. 5

   Nestle the chicken pieces into the onion mixture, turning to coat. Pour in the stock, then cover and simmer gently for 35– 40 minutes, until the chicken is tender.

6. 6

   Stir in the remaining niter kibbeh and the lemon juice. Make small wells in the sauce and add the peeled eggs, spooning sauce over them.

7. 7

   Simmer uncovered for 10 minutes to let the flavours meld and the sauce thicken slightly.

8. 8

   Serve hot with injera or rice, ensuring each person gets a piece of chicken and an egg.