Traditional Doro Wot

Ingredients

• 3 lbs Whole chicken, skinless, cut into 12 pieces
• 5 large Red onions, very finely minced
• 0.5 cup Niter Kibbeh (Ethiopian spiced clarified butter)
• 0.5 cup Berbere spice blend
• 2 tablespoons Fresh garlic, minced
• 1 tablespoon Fresh ginger, minced
• 6 pieces Hard-boiled eggs, peeled and pierced with a fork
• 1 teaspoon Mekelesha (Ethiopian finishing spice blend)(optional)
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Kosher salt
• 2 cups Water or chicken stock

Instructions

1. 1

   Clean the chicken pieces thoroughly with lemon juice and salt, then let them marinate in a bowl for 30 minutes before rinsing and patting dry.

2. 2

   In a heavy-bottomed Dutch oven, cook the minced onions over medium-low heat without any oil or butter for about 30-45 minutes, stirring constantly until they are completely soft and deep purple.

3. 3

   Add the Niter Kibbeh to the onions and sauté for another 10 minutes until the mixture is fragrant and the butter has fully integrated.

4. 4

   Incorporate the Berbere spice blend and a splash of water; simmer on low heat for 20 minutes, stirring frequently to develop a deep, complex base (Kulet) without burning the spices.

5. 5

   Add the garlic, ginger, and salt to the pot, stirring for 5 minutes before adding the chicken pieces and coating them thoroughly in the spice base.

6. 6

   Pour in the water or stock, cover the pot, and simmer on low heat for 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened significantly.

7. 7

   Gently add the hard-boiled eggs to the stew, ensuring they are submerged so they can absorb the flavors and color of the sauce.

8. 8

   Finish by stirring in the Mekelesha spice if using, adjust the salt to taste, and let the stew rest for 10 minutes before serving with fresh Injera.