5-Ingredient Ethiopian Doro Wat Chicken

Ingredients

• id: chicken_pieces metric: 1.2kg imperial: 2.6 lb name: chicken pieces (thighs and drumsticks)

• id: berbere_spice metric: 3 tbsp imperial: 3 tbsp name: berbere spice blend

• id: red_onions metric: 4 large imperial: 4 large name: red onions, finely chopped

• id: eggs metric: 6 large imperial: 6 large name: large eggs

• id: butter metric: 60g imperial: 4 tbsp name: unsalted butter

Instructions

1. Hard-boil the {eggs} for 10 minutes, then cool in ice water and peel. Set aside. Score the skin of the {chicken_pieces} and season with salt.

2. In a large, heavy-bottomed pot, slowly cook the {red_onions} with a pinch of salt over medium-low heat for 15-20 minutes until deeply caramelised and jammy.

3. Add the {berbere_spice} to the onions and cook for 2-3 minutes until fragrant. The spice should be aromatic but not burnt - adjust heat if necessary.

4. Add the {chicken_pieces} and {butter}, turning to coat with the spiced onion mixture. Cook for 8-10 minutes until the chicken is browned all over.

5. Add 250ml water, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes until the chicken is tender and the sauce has thickened.

6. Add the peeled eggs in the final 10 minutes to heat through. The sauce should be thick, deeply red, and coat the chicken beautifully. Serve with injera or flatbread.

Tips

Berbere Spice: This Ethiopian spice blend is essential for authentic flavor. Look for it in specialty spice shops or online - there's no real substitute for its complex heat and aroma.

Onion Patience: The slow-cooked onions are the foundation of flavor. Don't rush this step - they should be deeply caramelised and almost melting.

Heat Level: Berbere varies in heat between brands. Start with less and add more to taste, especially if serving to those unaccustomed to spicy food.

Chicken Choice: Dark meat works best as it stays moist during the long cooking process. The sauce should penetrate the scored skin beautifully.

Traditional Serving: Doro wat is traditionally eaten with injera (Ethiopian sourdough flatbread) which soaks up the spicy sauce perfectly.

Make-Ahead Benefits: Like many stews, doro wat improves overnight as the flavors meld. Reheat gently and add the eggs just before serving.