Smoky Doro Wot
Features extra smoked paprika and long-simmered red onions for a deep, earthy profile.
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Ingredients
- 5 large Red onions, finely minced
- 1/2 cup Niter Kibbeh (Spiced clarified butter)
- 1/3 cup Berbere spice blend
- 2 tablespoons Smoked paprika (Pimentón de la Vera)
- 2 pounds Chicken thighs, bone-in and skinless
- 6 pieces Hard-boiled eggs, peeled and pierced with a fork
- 2 tablespoons Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Mekelesha spice (finishing spice blend)(optional)
- 2 tablespoons Fresh lemon juice
- 2 cups Water or chicken stock
- 1 1/2 teaspoons Kosher salt
Instructions
- 1
Place the minced onions in a heavy-bottomed Dutch oven over medium-low heat without any oil or butter; cook for 45-60 minutes, stirring frequently, until they are deep purple and completely dehydrated.
- 2
Add the Niter Kibbeh to the dry onions and sauté for another 10 minutes until the mixture is fragrant and the fat begins to separate.
- 3
Stir in the Berbere spice blend and the smoked paprika, cooking on low heat for 15 minutes while adding small splashes of water to prevent the spices from burning.
- 4
Incorporate the garlic, ginger, and salt, stirring constantly for 3 minutes to develop the aromatic base of the wot.
- 5
Add the chicken pieces to the pot, coating them thoroughly in the spice paste, then pour in enough water or stock to just cover the meat.
- 6
Simmer the stew on low heat for 45 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced to a thick, dark mahogany consistency.
- 7
Gently fold in the hard-boiled eggs and lemon juice, simmering for an additional 10 minutes to allow the eggs to absorb the smoky flavors.
- 8
Sprinkle with Mekelesha spice if using, remove from heat, and let the stew rest for 15 minutes before serving with fresh Injera.
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