Doro Wat (Spicy Ethiopian Chicken Stew)
$0.00 Cooking Fee
Serving Size: 7 ounces
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Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Thoroughly season the drumsticks with salt, and set aside.
- Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
- Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
- Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
- Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
- Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
- Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
- Meanwhile make the hardboiled eggs. Bring a pot of water to a boil and gently add the eggs. Bring back to a boil and set the timer for 10 minutes. Turn down to a simmer. When timer goes off add eggs to bowl of cold water to stop the cooking. Set aside.
- Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
- If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
- Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.
Cook Times
Ingredients
Ingredients
- 3 pound chicken drumsticks skin on or off
- 1/2 teaspoon Kosher salt more or less to taste or dietary preference
- ¼ cup ghee
- 2 red onion medium, thinly sliced
- 3 clove garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon berbere (Ethiopian Spice Blend) or more if you like it spicy
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly ground black pepper
- 2 cup low sodium chicken broth
- 4 egg hard boiled
Optional:
- 2 tablespoon lime juice
Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Saucepan, Sharp Knives, Tongs, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.
Nutrition
Calories: 385kcal | Carbohydrates: 6g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 496mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg
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