Made with AI
Classic Doro Wat
Ingredients
- chicken thighs2 lbs
- onions2 large
- garlic3 cloves
- ginger1 tbsp
- berbere spice mix1/4 cup
- niter kibbeh (spiced clarified butter)1/4 cup
- chicken broth1 cup
- hard-boiled eggs4 pieces
- Saltto taste
Instructions
- 1
Finely chop the onions and sauté them in a large pot over medium heat until they are caramelized, about 20-30 minutes.
- 2
Mince the garlic and ginger, then add them to the pot and cook for another 5 minutes.
- 3
Stir in the berbere spice mix and cook for an additional 2-3 minutes, allowing the spices to become fragrant.
- 4
Add the niter kibbeh to the pot and stir until it is fully melted and combined with the onions and spices.
- 5
Pour in the chicken broth and bring the mixture to a simmer.
- 6
Add the chicken thighs to the pot, ensuring they are fully submerged in the sauce. Cover and simmer for 45-60 minutes, or until the chicken is cooked through and tender.
- 7
Peel the hard-boiled eggs and add them to the pot during the last 10 minutes of cooking.
- 8
Season with salt to taste.
- 9
Serve the Doro Wat hot, traditionally with injera or rice.
