Ethiopian · PANTRYHOP RECIPE
Doro Wat
75 minutes · 6 servings · omnivore
Doro wat is a classic holiday stew; this version follows the familiar slow-onion base in a straightforward home kitchen format.
Ingredients
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- 3 pounds chicken thighs and drumsticks, skin removed
- 4 large onions, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/3 cup niter kibbeh or butter
- 2 tablespoons vegetable oil
- 3 tablespoons berbere spice
- 2 tablespoons tomato paste
- 2 cups water
- 1 1/2 teaspoons salt
- 6 hard-boiled eggs, peeled
Let’s make it
- Cook the onions in butter and oil over medium heat for 15 to 20 minutes, stirring often, until very soft.
- Add garlic, ginger, berbere, and tomato paste. Cook 2 minutes.
- Add chicken, water, and salt. Cover and simmer 35 to 40 minutes, stirring occasionally, until the chicken reaches 74 C/165 F.
- Add the hard-boiled eggs and simmer 5 minutes more. Serve with injera.
Serve extra sauce on the side and keep portions of chicken and egg simple for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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