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Doro Wat – Ethiopian Chicken Stew

Doro Wat – Ethiopian Chicken

An slightly spicy Ethiopian chicken stew with eggs and lots of flavor.
Print Recipe
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 3 1/2 lb Chicken, thighs, legs, or breast
  • 3 cups Water, boiling
  • Lemon Juice
  • 1 tsp Salt
  • 6 Onions, medium, chopped
  • 4 tbsp Oil or lard
  • 2 tbsp Chili Powder
  • 2 tbsp Tomato paste
  • 4 tbsp Red wine
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Black pepper
  • 6 Eggs, hard cooked

Method
 

  1. Place chicken in boiling water. Add lemon juice and salt.
    Cover and simmer for 10 minutes. This makes the broth.
  2. Remove the chicken and drain. Keeping broth hot.
  3. In a skillet brown the onions in the fat. When caramelized add 1 cup broth, chili powder and tomato paste. Blend well. Simmer 5 minutes. Then add wine, ginger, pepper, and 1 more cup of broth. Add chicken and simmer 30 to 40 minutes until chicken is tender.
  4. Pierce the eggs several times all over. Add eggs to broth. Simmer 5 to 10 minutes to allow broth to penetrate the eggs.
  5. Serve as a stew or serve over rice or noodles, making sure each serving gets one egg.