Name: Doro wat
Yield: 6
Cuisine: Ethiopia
Ingredients: 1.5 kg chicken legs and thighs; 4 large red onions, finely chopped; 1/3 cup niter kibbeh (or ghee); 3 tbsp berbere spice mix; 1 tbsp tomato paste; 4 garlic cloves; 1 tbsp grated ginger; 1 1/2 cups chicken stock; 1 tbsp lemon juice; 6 hard-boiled eggs; salt

Where it comes from

Doro wat is considered Ethiopia's national dish and is served at weddings and family celebrations. The onions are cooked dry for a long time before any other ingredient goes in, giving the stew its rich body.

Explore the cuisine of Ethiopia.

Recipe

Make Doro wat at home

Serves 6Time 2 hours

Ingredients

1.5 kg chicken legs and thighs
4 large red onions, finely chopped
1/3 cup niter kibbeh (or ghee)
3 tbsp berbere spice mix
1 tbsp tomato paste
4 garlic cloves
1 tbsp grated ginger
1 1/2 cups chicken stock
1 tbsp lemon juice
6 hard-boiled eggs
salt

How it's made

Rub the chicken with lemon juice and salt and let it sit 20 minutes.
Cook the chopped onions in a dry heavy pot over medium-low heat, stirring, for 20 minutes until reduced and soft.
Add the niter kibbeh, garlic, ginger and tomato paste and cook 5 more minutes.
Stir in the berbere and cook gently for 10 minutes, adding splashes of stock to stop sticking.
Add the chicken and the remaining stock, cover and simmer for 45 minutes, turning occasionally.
Slide in the peeled boiled eggs, simmer 10 minutes more and serve with injera.