Doro Wat (Spicy Ethiopian Chicken Stew)

Method

1. 1

   Cook the minced onions in a DRY pot over low heat, stirring, 45–60 minutes until golden and collapsed.

   💡 No oil at the start — dry-cooked onions are the doro wat signature.

2. 2

   Add butter, garlic, ginger and berbere; fry 10 minutes until the oil stains red.

3. 3

   Add lemon-washed chicken and turn to coat; add water just to cover.

4. 4

   Simmer 45 minutes until the sauce is thick and dark.

5. 5

   Score the boiled eggs and roll them in for the last 10 minutes.

6. 6

   Serve in the center of injera, one egg per honored guest.