dinner · gluten-free
Doro wat (Ethiopian chicken stew)
Chicken and boiled eggs slowly stewed in a deep red berbere and onion sauce.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk and egg.
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Shopping list
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Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the onions in a dry pot over medium-low, stirring, until very soft, 20 minutes.
-
2
Add the butter, berbere, garlic, ginger and tomato paste and cook 10 minutes until deep red.
-
3
Rub the chicken with lemon and salt, add with the stock and simmer covered 45 minutes.
-
4
Score the eggs, add to the pot and simmer 15 minutes more.
-
5
Serve with injera or rice.
