Doro Wat

Updated at: Thu, 17 Aug 2023 03:48:23 GMT

Step 1

Boil the eggs, peel, and set aside.

Step 2

Finely dice the onions. Use a food processor to save time.

Step 3

Add the oil, minced garlic, onions and salt to a pot over medium heat. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change color and are breaking down. About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot.

Step 4

Add kebe (Ethiopian spiced butter) or Ghee and the tomato paste and berbere spice. Stir well. If too thick add some water, but remember this is a stew

Step 5

Slash the chicken in two or three places. This step is optional, but it will allow the flavors of the stew to penetrate the chicken. Add the chicken to the stew and stir.

Step 6

Add the lemon juice, water, grated ginger and cook covered on medium low heat for about 60 minutes stirring occasionally to prevent burning. Continue to cook until the stew thickens up and the chicken is tender.

Step 7

Add the eggs, stir gently and let to cook for another 15 to 20 minutes until the eggs are heated through.

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