Quick Weeknight Doro Wot
A streamlined version using pre-made niter kibbeh and chicken thighs for faster cooking.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 large Red onions, very finely minced
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1/3 cup Berbere spice blend
- 2 tablespoons Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 1/2 cups Water or chicken stock
- 4 whole Hard-boiled eggs, peeled
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1/2 teaspoon Mekelesha (Ethiopian finishing spice)(optional)
Instructions
- 1
Place the minced onions in a large, dry pot over medium heat and cook, stirring frequently, for about 10-15 minutes until they are soft and the moisture has evaporated.
- 2
Add the niter kibbeh to the onions and sauté for another 5 minutes until the onions are golden and fragrant.
- 3
Stir in the berbere spice blend, garlic, and ginger; cook for 3-5 minutes on low heat, adding a splash of water if the mixture becomes too thick or starts to burn.
- 4
Add the chicken thigh pieces to the pot, stirring well to coat each piece thoroughly with the spice and onion base.
- 5
Pour in the water or chicken stock, bring to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is tender and the sauce has thickened.
- 6
Using a fork, poke small holes in the hard-boiled eggs and gently nestle them into the sauce.
- 7
Stir in the lemon juice and salt, then let the stew simmer uncovered for an additional 5 minutes to allow the flavors to meld.
- 8
Remove from heat, sprinkle with mekelesha if using, and serve hot with injera.
Ratings & Reviews
No ratings yet
