Doro Wot

Doro wot, or spicy Ethiopian chicken tomato-based stew, is made easy with this straightforward recipe that's best served with injera or rice.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 577 Calories

Ingredients

• ½ teaspoon ground cardamom
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 2 (6 ounce) cans tomato paste
• 1 cup olive oil
• ¼ cup water, or as needed
• 3 tablespoons salt, or to taste
• 12 large eggs
• ½ cup chopped garlic
• ½ cup lime juice, or to taste
• 5 pounds boneless, skinless chicken thighs
• 4 ½ cups chopped red onion
• ½ cup berbere seasoning
• 1 tablespoon ghee, or more to taste

Recipe Instructions

Step 1

Combine chicken and lime juice in a large pot. Add water to cover and let sit for 30 minutes.

Step 2

Meanwhile, place eggs in a saucepan. Cover with water and bring to a boil. Remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step 3

Put onion and salt into a stockpot. Cook over medium-low heat until slightly softened, about 5 minutes. Add olive oil and cook for 15 to 20 minutes. Add berbere powder and cook for 15 to 20 minutes more.

Step 4

Stir in tomato paste until thoroughly mixed. Add garlic; stir until completely incorporated and cook for 5 to 10 minutes. Add ghee, cinnamon, cumin, and cardamom. Add water as needed to break thickness.

Step 5

Remove chicken from lime water and stir into the stockpot; let simmer for 10 to 15 minutes. Stir in hard-boiled eggs. Let whole dish cook until chicken is no longer pink in the centers and juices run clear, 1 to 2 hours.