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Ethiopian Doro Wat Spiced Chicken and Hard-Boiled Egg Stew
Ethiopia's crowning festive national dish: tender chicken drumsticks and whole hard-boiled eggs slow-simmered in a luxurious, dark berbere sauce flavored with caramelized onions, garlic, ginger, and spiced butter.
Prep
25 min
Cook
55 min
Total
80 min
Ingredients
servings
4
- Chicken drumsticks scored800 g
- Hard-boiled eggs peeled and lightly pierced4 pc
- Red onions finely processed400 g
- Authentic berbere spice blend25 g
- Spiced butter or clarified butter50 g
- Garlic cloves minced6 clove
- Fresh ginger grated20 g
- Lemon juice for soaking chicken30 ml
- Warm water350 ml
- Fine sea salt5 g
Preparation Steps
1
Soak scored chicken drumsticks in lemon juice and salt for 15 minutes. Cook pureed onions dry in a heavy pot over low heat for 15 minutes without fat, stirring constantly until moisture evaporates and onions turn sweet and dark.
2
Add spiced butter, berbere blend, minced garlic, and ginger. SautƩ on low for 8-10 minutes to develop the deep complex flavor base.
3
Add chicken drumsticks and water. Cover and simmer gently for 30 minutes. Pierce whole hard-boiled eggs and add to the pot, simmering for 10 more minutes until chicken is meltingly tender and eggs absorb the dark red sauce. Serve with injera.
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
44g
Carbohydrates
12g
Fat
26g
Allergens
EggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
