Doro Wat

Method

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1. Make the niter kibbeh: melt the butter over low heat with all its spices and simmer 25 minutes without letting it colour. Strain through muslin and set aside.

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2. Marinate the chicken in the lemon juice and a teaspoon of the salt for 30 minutes.

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3. Put the chopped onions in a large dry pot with no oil at all. Cook over medium-low heat for 40 to 50 minutes, stirring regularly.

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4. They will release liquid, then reabsorb it, then collapse into a thick, sweet, deep-brown purée. Do not rush this stage.

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5. Add 6 tablespoons of the niter kibbeh and cook 5 minutes.

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6. Stir in the ginger-garlic paste for 2 minutes, then the berbere and tomato purée, and fry 6 minutes until the mixture darkens and smells deeply aromatic.

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7. Add the stock gradually, stirring, until you have a thick sauce.

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8. Add the chicken, cover, and simmer 40 minutes, turning the pieces occasionally.

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9. Add the hard-boiled eggs and the remaining salt and simmer 15 minutes more, uncovered, so they take on colour and the sauce thickens.

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10. Rest 15 minutes and serve on injera with ayib alongside.

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Chef’s Tips

• No oil during the onion stage. This is the single most important instruction in the recipe.
• Berbere varies enormously in heat. Start with four tablespoons and taste before adding more.
• Score the boiled eggs lightly so the sauce penetrates the whites.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Injera, torn and used as both plate and cutlery
• Ethiopian honey wine (tej)
• Ayib and a simple salad

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. The niter kibbeh keeps 3 months refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.