Doro Wat (Ethiopian Stew)

1. 1

   Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate.

2. 2

   In a large stew pot, melt the butter, then saute the onions and garlic for five minutes.

3. 3

   Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes.

4. 4

   A piece at a time, stir in the chicken, coating well with the sauce.

5. 5

   Continue to simmer, adding enough water to maintain the consistency of a thick soup.

6. 6

   When chicken is half done, after about 20 minutes, put in the hard boiled eggs.

7. 7

   Cover and continue cooking until the chicken is tender.

8. 8

   The dish is ready when the oil has risen to the top.

9. 9

   Add black pepper and let sit until slightly cooled.

10. 10

    Serve with injera.

* Per serving · 4 servings · Values may vary.

No additional tips available.