Doro Wot

Doro Wot is Ethiopia's most celebrated dish — a rich, deeply spiced chicken stew simmered in berbere and served atop injera. It's the centerpiece of Ethiopian holiday feasts and family gatherings.

Ingredients

• 1 whole chicken (cut into pieces)
• 4 large onions (finely diced)
• 3 tablespoons berbere spice
• 2 tablespoons tomato paste
• 3 tablespoons niter kibbeh (Ethiopian spiced butter)
• 4 eggs
• 1 cup water
• Juice of half a lemon
• Salt to taste

Directions

1. Hard-boil 4 eggs, peel and set aside.
2. Dice 4 large onions very finely. In a dry heavy pot, cook the onions over medium heat without oil, stirring constantly for 15-20 minutes until deeply golden and dry.
3. Add niter kibbeh (spiced butter) and stir until onions are coated.
4. Add berbere spice and tomato paste, cook for 5 minutes stirring constantly.
5. Add chicken pieces, turning to coat in the sauce. Pour in 1 cup water.
6. Cover and simmer on low heat for 45-60 minutes until chicken is tender.
7. Score the hard-boiled eggs with a knife and add to the stew for the last 15 minutes.
8. Season with salt and a squeeze of lemon juice.
9. Serve hot over injera.