Doro Wot

<Ethiopian Spicy Chicken

Serves 4

Prep Time: 35 min
Cook Time: 40 min

Ingredient List

1 ½ lbs. chicken (cut up)
3 tsp. salt
1 tbsp. lemon juice
1 tsp. lime Juice
2 tbsp. ghee
1 Vidalia onion (finely chopped)
3 cloves garlic (chopped)
1 tsp. freshly grated ginger
¼ ground fenugreek
¼ ground cardamom
¼ cup Berebere
1 ½ cup chicken stock
2 tbsp. tomato paste
Hard-boiled eggs (1 per person)

In a glass bowl, mix lemon juice, lime juice and 1 tsp. of salt until dissolved. Rinse chicken pieces and score. Place each scored chicken in bowl with juice and salt mixture, making sure that all parts of the chicken are rubbed with the mixture. Place chicken on a separate platter and leave at room temperature for 30 minutes. In a dry Dutch oven over medium heat, add chopped onions and mix continuously to prevent the onions from browning. After about 2 minutes of stirring, add ghee. Stir until melted. Add garlic, ginger, berebere, fenugreek, cardamom and 2 tsp. of salt. Stir and cook for 5 minutes over low heat. Add chicken stock and mix well. Bring to a low boil and add chicken pieces. Cover tightly and cook for 20 minutes. Pierce holes into hard-boiled eggs and add them into the sauce making sure to coat the eggs at all side. Cover and simmer for additional 10 minutes. Serve hot with injera (Ethiopian staple) or rice.

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