Doro Wat — Rich, spicy chicken stew with Berbere and hard-boiled eggs

A rich, deeply spiced chicken stew built on a foundation of slow-cooked onions, fiery Berbere, and fragrant Niter Kibbeh. The onions cook down for nearly an hour to develop an almost caramelized sweetness that balances the heat. Served with injera for scooping.

Instructions

1. Prep the chicken: Rinse 2 lb chicken pieces, rub with lemon juice, and set aside.
2. Slow-cook the onions: Cook finely chopped onions in a dry heavy pot over medium-low heat, stirring frequently, 30-45 minutes until golden and deeply reduced. This builds the stew's sweet base.
3. Build the spice base: Add ½ cup Niter Kibbeh and cook 5 minutes. Stir in ¼ cup Berbere and cook 2-3 minutes until fragrant. Add garlic and ginger, cook 1 minute.
4. Simmer the chicken: Add chicken pieces and stir to coat. Pour in 1 cup broth. Bring to a simmer, cover, and cook on low 45-60 minutes until chicken is very tender.
5. Add the eggs: Make a few slits in each hard-boiled egg. Nestle into the stew for the last 10 minutes to absorb flavor. Season with salt.

Tips

• The long onion cook is essential — do not shortcut it; the sweetness balances the Berbere heat
• Niter Kibbeh can be made at home by simmering butter with turmeric, fenugreek, and cardamom
• Traditionally served on a shared platter of injera with other stews