How To Cook Ethiopian Chicken Stew (Doro Wot)

 

Ingredients

4 tbsp. Ethiopian spiced butter (called nit'r qibe), ghee, or melted butter

2 ¹⁄₂ tbsp. minced ginger

5 small red onions, finely chopped

5 cloves garlic, minced

3 tbsp. Ethiopian spice mix (called Berbere)

1 plum tomato, chopped

³⁄₄ tsp. ground cardamom

8 chicken drumsticks

Kosher salt and freshly ground black pepper, to taste

4 hard-boiled eggs

Instructions

Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.

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