Doro Wot
Recipe GLPR7e607d345f712a
This classic Ethiopian chicken stew features tender chicken legs simmered in a richly spiced sauce made with caramelized onions, aromatic berbere spice blend, ginger, and garlic. Finished with hard-boiled eggs, this warming dish is traditionally served over injera bread and delivers the complex, layered flavors characteristic of Ethiopian cuisine.
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Ingredients
2 pounds skinless chicken legs
Lemon juice
2 large red onions, finely chopped
6 pounds unsalted butter
1 1/2 cups berbere spice mixture
1/2 cup fresh ginger, finely ground
1/2 cup fresh garlic, finely ground
6 peeled hard-boiled eggs
Salt to taste
Directions
Rinse the chicken legs under cold water, then place them in a bowl and cover with cold water. Squeeze fresh lemon juice into the water and let the chicken soak for 30 minutes. This removes surface bacteria and helps tenderize the meat.
Place the chopped red onions in a large, heavy-bottomed pot over low heat. Stir occasionally as they cook and caramelize for approximately 1 hour, until they are deeply golden and very soft.
Add the unsalted butter, berbere spice mixture, ground ginger, and ground garlic to the caramelized onions. Stir well to combine and cook over medium-low heat for 30 minutes, allowing the spices to bloom and infuse into the butter.
Remove the soaked chicken from the lemon water and pat dry. Add the chicken pieces to the spiced onion mixture and stir to coat thoroughly. Continue cooking over medium-low heat for 30 to 45 minutes, until the chicken reaches an internal temperature of 165°F and is cooked through.
Gently add the hard-boiled eggs and salt to taste. Reduce heat to low and simmer for an additional 10 minutes to warm the eggs and allow the flavors to meld. Serve the doro wot over injera bread.
