Doro Wet

Time taken to make it: Total:2 hours 20 mins

Prep:20 mins Cook:2 hours Yield:4 to 6 servings

Recipe By: Aziza Burhan

Dish Name: Doro Wet

Dish Origin: Ethiopia

Ingredients

2 lbs./800 g of Chicken thighs and drumsticks
juice of 1 small lemon
6 tablespoons vegetable oil or niter kibbeh (fragrant butter)
6 teaspoons berbere spice mix (or less, depending on what sort of heat you can take)
6 large red onions
2 to 3 garlic cloves
1 inch of fresh ginger
salt as desired
11 ounces/450 mL of water or chicken stock (add as required)
1 tablespoon garam masala
6eggs

Instructions

Gather the ingredients.
Marinate the chicken pieces in the lemon juice. In the meantime, finely chop the onions garlic, and ginger by hand or blend into a paste in a food processor or handheld chopper. To make Doro wat in its most authentic form, add the onions to a thick-bottomed pan and cook gently for an hour until the onions have cooked and reduced into a sweet paste.
Add the niter kibbeh or vegetable oil. Olive oil is not typically used, as this has a strong flavor which may take away from the authentic spices used in doro wat. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired from the dish.
Add the chicken pieces into the pan. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat. You may need to top up with a little water as required and stir occasionally to avoid sticking to the base of the pan. While this is simmering away, boil your eggs.
After 40 minutes of simmering, add the boiled, shelled eggs to the wat. Serve the Doro wat on top of sour bread to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread.
My advice to make this is to get everything fresh and wash the chicken with vinegar very well.
This dish is different because it takes 3 months to make the hot spices, and it is from back home.

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