
West African Fusion Doro Wot
Ethiopian chicken stew enhanced with West African scotch bonnet peppers and a hint of ginger.
Prep Time
20 min
Cook Time
1h
Servings
5
Ingredients
- 2 pounds Chicken thighs, skinless and bone-in
- 4 large Red onions, finely minced
- 0.5 cup Berbere spice blend
- 0.5 cup Niter Kibbeh (Ethiopian spiced butter)
- 2 tablespoons Fresh ginger, grated
- 5 cloves Garlic cloves, minced
- 1 pepper Scotch bonnet pepper, pierced but whole
- 6 eggs Hard-boiled eggs, peeled
- 2 tablespoons Lemon juice
- 2 cups Water or chicken stock
- 1 teaspoon Salt
Instructions
- 1
Marinate the chicken pieces in lemon juice and salt for 30 minutes, then rinse and pat dry.
- 2
In a large heavy-bottomed pot, cook the minced onions over medium heat without oil or butter for 15-20 minutes until they are soft and moisture has evaporated.
- 3
Add the Niter Kibbeh to the onions and sauté for another 5 minutes until the mixture is fragrant and golden.
- 4
Stir in the Berbere spice, grated ginger, and minced garlic, cooking for 2-3 minutes to toast the spices; add a splash of water if it becomes too dry.
- 5
Add the chicken pieces and the whole scotch bonnet pepper to the pot, stirring to coat the meat thoroughly in the spice base.
- 6
Pour in the water or stock, bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and the sauce has thickened.
- 7
Using a fork, poke small holes in the hard-boiled eggs and add them to the stew, simmering for an additional 10 minutes.
- 8
Remove the scotch bonnet pepper before serving and adjust salt to taste.
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