Doro Wot - Ethiopian Chicken stew with Egg and Niter Kibbeh
DORO WOT (CHICKEN STEW WITH EGG)
This is a classic Ethiopian Dish, perfect for the experienced cook, or the pure beginner. This recipe comes from our Partners at Brundo Spice Company/ Cafe Colucci in North Oakland, CA. Brundo Spices employs a mostly female-lead workforce in their Ethiopian factory and is an amazing Black-Owned/ Immigrant-owned company here in the Western USA. Please check out their story here and their site for spice offerings not found anywhere else.
Enjoy this recipe! You are going to love it. This will work perfectly with Traditional or Fancy Niter Kibbeh
INGREDIENTS3 lbs chicken leg and thigh meat, cut into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup Niter Kibbeh (Traditional or Fancy)
3 cloves garlic, minced
1 teaspoon finely chopped ginger
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/3 cup Berbere
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper
Rinse and dry the chicken pieces, rub with lemon juice and salt. Let sit at room temperature for 30 minutes.
- In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Let brown, add water to make sure the onions do not burn.
- When the onions are cooked, add the Berbere. Cook for 5 minutes.
- Stir in the Niter Kibbeh and cook for 2 minutes liquifying by adding hot water. Then add the garlic and spices. Stir well and saute for 3-4 minutes.
- Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.
- Pat the chicken dry and drop it into the simmering sauce, coating the chicken. Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, gently pierce the hard-boiled eggs with fork to allow the sauce to soak into the eggs.
- After the chicken is tender and cooked, add the eggs, mixing them gently in the sauce.
- Cover and cook the Doro Wot for 5 more minutes, add black pepper and remove from heat.
Serves: | Prep Time: 45 minutes | Cooking Time: 45-50 minutes
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