Ethiopia
Doro wat
Onions cooked down for half an hour, berbere, a pot that smells like a feast. Patience is the main ingredient.
120 minTime
53 gProtein each
hotSpice
Make it your way
Grandma's wayOnions, berbere, niter kibbeh, chicken and eggs, the holiday way.
The original688kcalsame
53 gproteinsame
5 gfibresame
120minutessame
Classic Ethiopian doro wat.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the chicken with lemon juice and a pinch of salt. Leave 15 minutes, then rinse and pat dry.
- 2Put the onions in a heavy pot with no fat at all. Cook on low, stirring often, adding a splash of water if they catch.
- 3Add the oil and half the niter kibbeh, then the berbere. Stir and cook on low.
- 4Stir in garlic, ginger and tomato puree, then the water. Simmer until the sauce is thick enough to coat a spoon.
- 5Add the chicken, turn it in the sauce, cover and simmer, stirring now and then. Cook until no pink remains at the bone.
- 6Score the eggs lightly, slip them in with the rest of the niter kibbeh and simmer 10 minutes more.
Serve it like this
Ladle onto a round of injera on a shared platter, eggs halved on top, a spoon of ayib or thick curd alongside. Eat with your right hand, tearing injera to scoop.