Ethiopian Doro Wat

🔥 Prep

• Hard-boil the 4 eggs, then peel and set aside.
• Peel and finely chop the 4 red onions.
• Mince the 6 garlic cloves.
• Grate the 1.5 tbsp fresh ginger.
• Pat dry the 800 g chicken drumsticks and season with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp ground cardamom.
• Measure out 60 g niter kibbeh, 3 tbsp berbere spice blend, 2 tbsp lemon juice, 300 ml chicken broth, and 200 ml water.

🔥 Cook

• 1. Heat the niter kibbeh in a large heavy-bottomed pot over medium heat until melted.
• 2. Add the chopped onions and sauté for 8-10 minutes until they are soft and translucent, stirring occasionally.
• 3. Stir in the minced garlic, grated ginger, and berbere spice blend; cook for 2 minutes until fragrant.
• 4. Add the seasoned chicken drumsticks and brown them on all sides for 5-7 minutes, turning occasionally.
• 5. Pour in the lemon juice, chicken broth, and water; bring the mixture to a gentle boil over medium-high heat.
• 6. Reduce heat to low, cover the pot, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened.
• 7. Add the peeled hard‑boiled eggs to the pot and continue to simmer for 5 minutes to heat through.
• 8. Taste and adjust seasoning with additional salt or pepper if needed.

🔥 Serve

• Spoon the doro wat onto a large serving platter, arranging the chicken drumsticks and eggs in the rich sauce.
• Serve hot with the 4 pieces of injera bread, using the injera to scoop up the stew.
• Offer extra lemon wedges or a side of fresh salad if desired.