Doro Wet - The Chicken Stew

Most popluar Ethiopian/Eritrean dish.

This is a festive dish, a holiday dish, a treat for families & friends. When made in Ethiopia, this gourmet dish usually takes most of the day. From going to the market to choose the live, young chicken, closely inspecting & knowing how to cut it into 12 pieces (no more, no fewer). There’s even a traditional tale of who gets what piece… 🐓

The diaspora way of this exquisite dish, we're just going to the store for chicken thighs (preferably organic) 😆

You'll need:

6 chicken thighs, bone-in, skinless

10 Medium red onions – finely chopped 🧅

6 cups of Taste of Addis Berbere

3 cups olive oil or butter clarified 🧈

1/4 tsp cardamom

1 tsp. minced garlic 🧄

¼ tsp. minced ginger

8 cups of water

6 eggs hard boiled 🥚

1 tsp Kosher salt

2 Limes or Lemons 🍋

Prep time 20 min.

Cooking time 60 min.

1. Cut any visible fat from thighs and wash chicken thoroughly, changing water several times.

2. Place chicken in a large bowl & cover with water - slice and squeeze lime/lemon and soak for about 30 min.

3. Cook onions until water is dissolved - add olive oil or clarified butter and cook to golden brown.

4. Add Taste of Addis Berbere, ginger, garlic, cardamom & 2 cups of water. Keep stirring to prevent sticking until onions and berbere are thoroughly mixed.

5. Remove chicken from lemon water, rinse with water, squeeze to remove water and add to sauces, mix thoroughly.

6. Add the rest of the water, stirring gently. Cook for about 30min. until sauce is thick.

7. Remove from heat. Gently, artfully & carefully put a slit in 2 to 4 places on the hard-boiled eggs on four sides (make sure the cut is not near the yolk & is only slight)

7. Place the sauces in a serving bowl and add eggs - this lets the sauce flow into the egg.

8. Serve with injera bread, good bread or good rice.

9. Enjoy! 😋😋😋