Doro Wat (Ethiopian Chicken Stew)
Doro wat is the Ethiopian chicken stew built on a slow-cooked base of onions, butter and berbere. The onions are cooked down with tomato paste and spices until they form a thick paste, and that paste gives the sauce its depth and its heat. Peeled hard boiled eggs go in near the end and soak up the sauce. It is traditionally served on special occasions and at family gatherings, with injera for scooping.
Instructions
Melt the butter in a pan over low heat. Add the chopped onions and cook over medium heat for 5 to 6 minutes, until they turn translucent.
Pour in the water and add the tomato paste. Simmer for about 2 minutes, stirring the whole time.
Stir in the berbere, ginger, garlic and pepper, then turn the heat down to low. Cook for 20 to 30 minutes, until the mixture has thickened to a paste.
Add the chicken along with a splash of water. Simmer for about 45 minutes, until the chicken is cooked through and the sauce is thick.
Stir in the wine, cardamom and pepper, then add the peeled boiled eggs. Cook for another 15 minutes, until the sauce has reduced a little.
Serve the stew with injera. If you are sensitive to heat, use less berbere next time, since it is very spicy.
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