Dinner · 90 min · ethiopian

Doro Wat

An Ethiopian dinner built around chicken drumsticks and red onions — on the table in 90 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Chicken drumsticks
• 4 Red onions
• 1/3 cup Berbere
• 1/2 cup Niter kibbeh
• 6 cloves Garlic
• 2 tbsp Ginger
• 2 tbsp Tomato paste
• 2 cups Chicken stock
• 4 Hard-boiled eggs
• 2 tbsp Lemon juice
• 1 tbsp Salt

Steps

1. Dry-cook the finely minced onions in a heavy pot over medium heat, stirring constantly, 15 minutes until deep golden and sweet. No oil yet — this slow caramelization is the base of every great wat.
2. Add the niter kibbeh, berbere, garlic, and ginger; cook 5 minutes until the fat turns brick-red and intensely fragrant.
3. Stir in the tomato paste and stock; add the chicken, turning to coat. Cover and simmer 45 minutes until the chicken is falling off the bone.
4. Uncover and simmer 15 minutes more until the sauce is thick enough to mound. Stir in the lemon juice.
5. Add the peeled hard-boiled eggs for the last 5 minutes so they drink up the sauce. Serve on injera with extra sauce spooned over.

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