Alright friends! Next up in our Global Feasts Ethiopia series, we’ve got DORO WOT! Doro wot is a deeply flavorful Ethiopian chicken stew with hard boiled eggs. Not many ingredients go into it, but the slow cooking technique creates a rich flavor only found in Ethiopian cooking.
This dish is easily the most recognizable Ethiopian meal here in America. Understandable, since it is UH-MAZING! I love the addition of the hard boiled eggs! I had never cooked eggs in a stew before, but it adds a truly unique quality to the dish.
First, LOTS of onion is cooked down and caramelized. Then, garlic and berbere is added, along with nitter kibbeh or clarified butter and water. The stew simmers for a while with chicken, until reduced and all the flavors have married well together. Hard boiled eggs with pierced whites are added to the mix, and everything cooks for a bit longer.
Doro wot is traditionally served with injera, a fermented Ethiopian flat bread. Shared foods are quite common in Ethiopia, where large pieces of injera hold several different kinds of wots and people eat these together. The injera is torn, and used to scoop the wots into your mouth.
- 4 Tablespoons clarified butter or niter kibbeh, divided
- 3 yellow onions, diced
- 2 Tablespoons garlic, chopped
- 1 Tablespoon ground ginger
- 3 Tablespoons berbere*
- 3 cups water, divided
- 8 chicken drumsticks, skinned
- Salt and pepper
- 6 hard boiled eggs
- Injera for serving**
- Heat 2 Tablespoons of the clarified butter or niter kibbeh in a large dutch oven over medium heat. Add the onions and stir to coat. Cook until caramelized, stirring occasionally, about 35 minutes.
- Add the garlic and the remaining 2 tablespoons of clarified butter or niter kibbeh. Stir and cook until fragrant, about 5 minutes.
- Add the ginger and berbere. Stir and cook until fragrant, about 2 minutes.
- Add ½ cup of the water. Stir and scrape the pan to loosen browned bits. Add the remaining 2½ cups water. Stir well.
- Season chicken with salt and pepper and add to pan, submerging in the liquid. Bring to a boil and simmer for 40 minutes, or until internal chicken temperature reaches 150 degrees F, stirring occasionally.
- Pierce cooked egg whites with a fork, and add to pan, submerging in the liquid. Cook 10 minutes. Give a good stir and remove from heat.
- Serve with injera.
*Berbere is an Ethiopian spice blend commonly used in Ethiopian wots. You can find the recipe here.
**Injera is a fermented Ethiopian flat bread commonly served with Ethiopian wots. Unfortunately, I don’t have a recipe, but you can find it at any Ethiopian market or restaurant.
OK vegetarians (or meat luvahs)…….. the next dish from Global Feasts Ethiopia is for you! It’s misir wot, a spicy slow cooked red lentil and tomato stew.
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