Doro Wat

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a boil, gently lower in the eggs, and boil for 9 minutes. Cool under cold running water, peel, and set aside. Meanwhile, pat the chicken dry, trim any excess fat, and toss it with the lemon juice and 2 g of the salt. Let it stand while you start the onions.

2. 2

   Place the finely chopped onions in a wide heavy pot or sauté pan over medium heat with no fat at first. Cook, stirring often, for 10-12 minutes until they soften, give off their moisture, and begin to turn pale golden. This dry-start technique concentrates sweetness and helps the sauce thicken properly.

3. 3

   Add the niter kibbeh and cook for 3 minutes, stirring constantly, until the onions become glossy and aromatic. Stir in the garlic, ginger, tomato paste, berbere, sweet paprika, korarima, fenugreek, the remaining 6 g salt, and black pepper. Cook for 2-3 minutes on low heat so the spices bloom in the fat without scorching; if the paste catches, splash in a little stock.

4. 4

   Add the chicken pieces and turn them thoroughly in the onion-spice mixture so every surface is coated. Pour in the stock, scrape up anything stuck to the bottom, then bring to a gentle simmer. Cover partially and cook for 25 minutes, turning the pieces once or twice, until the chicken is tender and the sauce is deep red, thick, and slightly oily on the surface.

5. 5

   Prick the peeled eggs all over with a fork so they can absorb the sauce, then nestle them into the pot. Simmer uncovered for 5 minutes to reduce the wat to a spoon-coating consistency. Taste and adjust seasoning if needed; the finished sauce should be intensely savory, warm with spice, and rich rather than watery.

6. 6

   Rest the doro wat off the heat for 5 minutes so the oil and onion sauce settle and cling to the chicken. Serve hot with injera for scooping, making sure each portion gets chicken, egg, and plenty of sauce.

Nutrition per serving

Notes

• •For a 60-minute version, very finely chopping the onions is essential; a food processor pulsed carefully can help, but avoid puréeing them.
• •Traditional doro wat is often simmered longer for even deeper flavor. This version keeps the character of the dish while fitting the time limit.
• •If your berbere is especially hot, reduce it to 20-25 g and add a little extra paprika for color.
• •Niter kibbeh is traditional and gives the dish its distinctive depth; plain butter will work in a pinch but the flavor will be less authentic.
• •Serve with extra injera and a simple side such as ayib or lightly cooked greens if desired.

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