Doro Wat
Spicy Ethiopian chicken stew with berbere, onions, and hard-boiled eggs on injera.
- prep 20 min
- cook 65 min
- total 85 min
- serves 4
- intermediate
- Ethiopia
Ingredients
- 8 chicken legs
- 4 large onions
- 3 tbsp berbere spice
- 60 g butter
- 4 eggs
- 4 cloves garlic
- 1 tbsp ginger
Steps
- Dry-sauté finely chopped onions 20 minutes until deep brown.
- Add berbere, butter, garlic, and ginger.
- Add chicken, coat in sauce, then add water.
- Simmer 45 minutes until chicken is very tender.
- Add hard-boiled eggs the last 10 minutes.
- Serve on injera.
≈ 460 kcal · 38 g protein · 15 g carbs · 28 g fat — per serving, estimate