Ethiopia / Main
Doro wat
Chicken in a thick berbere sauce, built on a kilo of onion cooked dry until it disintegrates.
Ingredients
- Chicken, jointed1.4 kg
- Onions, very finely chopped1 kg
- Berbere3 tbsp
- Niter kibbeh spiced butter120 g
- Garlic6 cloves
- Ginger40 g
- Eggs, hard-boiled6
- Lemon1
- Red wine or tej120 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Marinate the chicken in lemon juice and salt for half an hour.
Cook the onion in a dry pot over medium heat for forty minutes, stirring. It weeps, reduces and turns into a dark paste. Add neither oil nor water.
Add the spiced butter, garlic and ginger, cook five minutes, then stir in the berbere and fry five more: the spices have to open in the fat.
Pour in the wine and a cup of water, add the chicken and braise covered for forty minutes over a low flame.
Score the boiled eggs in several places and slip them into the sauce for the last ten minutes.
Serve with injera. The sauce should be thick and dark red, with oil separated on top.
