Doro wat
Ethiopian chicken simmered with onions and berbere, with hard-boiled eggs.
Active time1 h
Cooking1 h 30 min
Total2 h
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Ingredients
- 15 g garlic
- 20 g fresh ginger
- 700 g onions
- 60 g clarified butter
- 4 eggs
- 1000 g chicken legs
- 400 ml water
- 240 g flatbread
- 15 g berbere
Preparation
Peel and finely chop the onions, then cook over a low heat for 20 minutes in a casserole dish, stirring. Add the butter, peeled and chopped garlic and ginger, then the berbere, and cook for 5 minutes.
15 g garlic20 g fresh ginger700 g onions60 g clarified butter15 g berbere- casserole dish
- knife
Add the chicken and water. Cover and simmer for 45 to 50 minutes, until the core temperature is at least 75 degrees Celsius for 30 seconds, measuring without touching the bone.
1000 g chicken legs400 ml water- casserole dish
- thermometer
While the chicken simmers, cook the eggs in boiling water for 10 minutes, then cool and peel them. Once the chicken is cooked, add the eggs to the stew and heat for 5 minutes. Serve with the flatbread; the traditional accompaniment is injera.
4 eggs240 g flatbread- saucepan
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration