Doro Wot Recipe
Doro Wot
Ethiopian Spicy Chicken Stew
Submitted By: Taz

Ingredients:

4 lbs Skinless Chicken Thighs, Bone-in or Boneless (Doro) - cut into 3 pieces each
Juice of 1 Lemon (Yelomī Ch’imak’ī)
2 Tbs Cooking Oil (Yebesele Zeyiti)
2 Tbs Niter Kibbeh (Ethiopian Spiced Clarified Butter) OR Ghee
2 Large Red Onions (Shinikuriti) - finely diced
3 cloves Fresh Garlic (Nech’i Shinikuriti) - grated into a paste
1 ½ inch piece Fresh Ginger (Zinijibili) - grated into a paste
3 Tbs Butter (Kibbeh) - divided
3-4 Tbs Berbere Spice - the more the spicier
1 Tbs Paprika (Papirīka)
1 Cup Water
1 tsp Honey (Mari)
4 Hard Boiled Eggs (Inik’ulali)
Kosher Salt (Ch’ewi) to taste

Preparation:
  1. Place your cleaned and prepped chicken in a large bowl - Squeeze lemon juice over the top and mix to thoroughly coat - Cover and set aside at room temperature for 30 minutes
  2. Heat oil and niter kibbeh/ghee until shimmering in a large pot over low heat - Add the onions and allow to cook (covered), stirring occasionally for 45 minutes
  3. Add the garlic, ginger, and 1 Tbs of the butter - Continue to cook (stirring occasionally) for another 20 minutes
  4. Add the berbere, paprika, and the remaining 2 Tbs of butter - Continue to cook covered (stirring occasionally) for another 30 minutes
  5. Add the water, honey, and chicken - Increase heat ot high and bring to a boil
  6. As soon as a boil is achieved, reduce heat to low - Cover - Allow to simmer (stirring occasionally) for 45 minutes
  7. Peel your eggs and poke (about 1/ inch deep) all over with a fork - Add to the pot and allow to simmer (covered) for 15 minutes - Add 1 tsp of Mekelesha and thoroughly combine (adjust to taste)
  8. Adjust seasoning with salt as needed - Remove eggs from pot, cut in half or in quarters and return to the top of the stew
  9. Serve Hot with Injera (Ethiopian flatbread) or rice
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