The long, slow cooking of the onions in Ethiopian cooking turns this Doro Wat, or Chicken
Stew into an intense concentration of flavour which is well worth the extra effort.
Niter Kibbeh*, while adding even more deliciousness, can be replaced with butter, but if
you have the time, it’s easy to make.
1 kg chicken thigh or breast fillets, cubed
2 tbsp lemon juice
2 tbsp niter kibbeh*, ghee or butter
1 tbsp extra virgin olive oil
2 cups chopped brown onion
3 tbsp (14g) butter, divided
1 tbsp garlic, minced
1 tbsp ginger, grated
¼ cup Spice Fusion Ethiopian Berbere
1½ tsp salt
½ cup white wine mixed with 1 tsp honey
1 cup chicken stock
4 hard-boiled eggs, pierced several times
Mince or process the onion into a chunky puree.
Marinate chicken in lemon juice at room temperature for at least 30 minutes.
Heat the 2 tbsp niter kibbeh or butter and tbsp olive oil in a Dutch oven or heavy based saucepan,
add the onions and sauté, lid on, over very low heat for 45 minutes,
stirring occasionally. (Use a diffuser mat if you have one.)
Stir in the garlic, ginger, and 1 tablespoon butter. Replace the lid and continue to cook
for another 15 minutes, stirring occasionally.
Add Ethiopian Berbere and the remaining 2 tablespoons butter, stirring frequently
for yet another 20 minutes.
Add the chicken, stock, salt and wine and bring to a boil, then simmer 45 minutes,
stirring occasionally.
Adjust seasonings, if necessary, then bury the boiled eggs in the sauce and simmer,
uncovered, for another 10-15 minutes.
Serve with Ethiopian Injera bread and/or rice.
* Ethiopian spiced clarified butter.
