A deep, spicy, and buttery Ethiopian chicken stew, served with melting eggs and supple injera for generous dipping. A homemade version true to the spirit of doro wat, doable with ingredients found in France.
Ingredients
- 4 pieces chicken thighs
- 5 pieces red onions
- 2 tbsp berbere blend
- 80 g niter kibbeh or clarified butter
- 4 cloves garlic
- 25 g fresh ginger
- 4 pieces eggs
- 4 pieces injera
- 1 piece lemon
- 300 ml water
- to taste fine salt
Method
- Squeeze the lemon over the chicken, salt lightly, and massage the meat; let rest for a quarter of an hour, the time it takes for the surface to lose its raw smell and become slightly satiny.
- Thinly slice the red onions, then dry-cook them in a Dutch oven over medium-low heat; stir often until they collapse, release their water, and take on a deep blonde color.
- Add the niter kibbeh or clarified butter to the onions; continue cooking until the base becomes glossy, dense, and almost candied.
- Grate the garlic and ginger, add them to the Dutch oven, and stir until the aroma is clean and pungent, without letting the bottom burn.
- Stir in the berbere and let it gently toast in the fat; the paste should darken, smell of warm chili, and begin to stick slightly to the bottom.
- Add the drained chicken and coat it thoroughly in the spiced base, until every piece is dark red and the sauce begins to coat the skin.
- Pour in the water little by little, scraping the bottom of the Dutch oven, partially cover, and simmer until the chicken is tender and the sauce is thick, reddish-brown, and glossy.
- Meanwhile, cook the eggs in simmering water until hard-boiled, cool them, peel them, then score them slightly so the sauce penetrates them.
- Slip the eggs into the Dutch oven and continue cooking for a few minutes, until they are well-tinted by the sauce; taste and adjust the salt, chili, or a touch of lemon if the sauce feels too heavy.
- Reheat the injera by steaming or under a damp cloth, then serve the doro wat piping hot, with the generously coating sauce and the flatbreads ready to tear by hand.
Nutrition
Per serving
- Energy
- 349.5 kcal
- Protein
- 14.4 g
- Carbohydrate
- 18.73 g
- Fat
- 25.38 g
- Fibre
- 3.38 g
- Calcium
- 6.01 mg
- Iron
- 0.14 mg
- Magnesium
- 5.45 mg
