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Doro Wat

Ethiopia's national dish: chicken slow-simmered in a deep red berbere sauce.

Prep
15 min
Cook
75 min
Total
90 min
Active
30 min
Serves
6
Difficulty
Medium
Cuisine
ethiopian
Servings6

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Ingredients

Steps

  1. Cook the onions in a dry pot over medium heat, stirring often, for 10 minutes until soft (no oil yet).

  2. Add the oil, garlic, and ginger and cook 3 minutes.

  3. Stir in the berbere and tomato paste and cook 3 minutes until fragrant.

  4. Add the broth and bring to a simmer.

  5. Add the chicken pieces, cover, and simmer 40 to 50 minutes, stirring occasionally, until the chicken is tender and sauce is thick.

  6. Add the whole boiled eggs for the last 10 minutes to warm through and soak up sauce.

  7. Season with salt and serve with injera.