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Doro Wat-Style Ethiopian Chicken Stew

Chicken simmered low and slow in a deeply caramelized onion and berbere sauce, finished with halved hard-boiled eggs.

Ingredients

  • 700 g bone-in, skinless chicken thighs and drumsticks
  • 2 red onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp berbere spice blend
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 cup low-sodium chicken broth
  • 4 hard-boiled eggs, peeled
  • to taste salt

Instructions

  1. In a dry pot, cook the chopped onions over medium heat for 10-12 minutes, stirring often, until deeply softened; no oil needed yet.
  2. Add olive oil, garlic, and ginger; cook for 2 minutes.
  3. Stir in berbere spice and tomato paste, cooking for 2-3 minutes until fragrant.
  4. Add the chicken pieces, turning to coat in the spiced onion mixture.
  5. Pour in the broth, cover, and simmer for 30-35 minutes until the chicken is tender.
  6. Nestle the peeled hard-boiled eggs into the stew for the last 10 minutes to absorb the sauce.
  7. Season with salt and serve hot.