Doro Wot (Red Chicken Stew)
Measurements and Ingredients (serving for 10)
5-8 pounds of chicken drumsticks and thighs skinned and cleaned
8 large onions fine chopped
2 cup of vegetable oil
5 teaspoons minced or powder garlic
2 teaspoons minced or powder ginger
1/2 cup of authentic Ethiopian Berbere(more to make spicier)
1/4 cup of Paprika for redness
2 teaspoon Korerima
2 teaspoon Wot Kimem (Mekelesha)
2 teaspoon salt (as needed)
1-3 cup of water
Preparation Method:In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown. Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of water as needed to avoid sticking. Add chicken and simmer until chicken is done while adding the remaining water as needed. Finish of simmering by add salt, Koreria, Wot kimem (Mekelesha). Serve hot with Injera (Ethiopian flat bread made of teff).
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia. The key to making its delicious, sweet-and-spicy sauce is to cook the onions slowly until theyve caramelized to make a deeply flavored base. This recipe is based on one used by Elizabeth Goshu at her restaurant, Nyala, in Los Angeles.
4 tbsp. nitr qibe (Ethiopian Spiced Butter),
or unsalted butter
2 large yellow onions, roughly chopped
1 tbsp. finely chopped garlic
1 tbsp. finely chopped peeled fresh ginger
1 1⁄2 tbsp. berbere (Ethiopian Spice Mix)
plus more as needed
4 chicken legs (about 2 1⁄4 lbs.),
skinned and divided into drumsticks and thighs
Kosher salt, to taste
4 whole hard-boiled eggs
Injera (Ethiopian Flatbread)
1. Heat butter in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes. Add berbere and 2 cups water; stir well. Season the chicken all over with salt; nestle the pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes.
2. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes. Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.