Doro Wat

Ethiopia's celebratory chicken stew, built on slow-cooked onions and berbere, with boiled eggs.

Ingredients

• 800 g chicken thighs or drumsticks
• 3 onions, finely chopped
• 3 tbsp berbere spice mix
• 3 tbsp oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 300 ml water
• 4 hard-boiled eggs, peeled
• 1 tbsp lemon juice
• 1 tsp salt

Method

1. Cook the onions in a dry pot over medium heat for 15 minutes, stirring, until soft and reduced. Add the oil.
2. Stir in the garlic, ginger, berbere and tomato paste and cook for 5 minutes.
3. Add the chicken, water and salt. Cover and simmer for 40 minutes, turning the chicken, until tender and the sauce is thick.
4. Score the eggs lightly, add to the pot with the lemon juice and simmer for 5 minutes. Serve with injera or rice.