Doro Wat (Spicy Ethiopian Chicken Stew)

Serving Size: 6

Doro Wat, is a spicy Ethiopian chicken stew made with drumbsticks and hard boiled eggs.

Recipe by: Michelle Tam

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook35

Passive0

Total Time1 15

Recipe Serving Size6

Cooking Tools Required

Cutting board, Dutch Oven, Measuring cups and spoons, Saucepan, Sharp Knives, Tongs, Top Stove, Wooden Spatula

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

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.

Reheating Instructions

Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

Nutrition