Doro Wat

Ingredients

• 3 pounds chicken, cut into pieces
• 6 medium onions, finely chopped
• 1/4 cup garlic, minced
• 2 tablespoons ginger, minced
• 3 tablespoons berbere spice
• 2 tablespoons paprika
• 1/4 cup clarified butter or oil
• 1 cup water
• 4 hard-boiled eggs, peeled
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. Heat clarified butter in a large pot over medium heat
2. Add chopped onions and cook for 8-10 minutes, stirring frequently until softened and slightly browned
3. Add minced garlic and ginger, cook for 2 minutes until fragrant
4. Stir in berbere spice, paprika, and tomato paste, cooking for 2-3 minutes
5. Add chicken pieces and stir well to coat with spices, cooking for 5 minutes
6. Pour in water and add bay leaves, salt, and black pepper
7. Bring to a simmer, then reduce heat to low and cover
8. Cook for 30-40 minutes until chicken is tender
9. Add hard-boiled eggs during the last 5 minutes of cooking
10. Adjust seasonings and serve hot

Notes

• Berbere spice is essential for authentic flavor; find it at Ethiopian or African markets
• Clarified butter is preferred over regular butter to prevent burning during cooking
• Prep all ingredients before cooking as the dish comes together quickly
• Serve with injera bread for an authentic Ethiopian meal
• Doro Wat can be made a day ahead and reheated; flavors improve with time
• Store leftovers in an airtight container in the refrigerator for up to 4 days