Doro Wat

Doro Wat is an Ethiopian onion and berbere spice based stew. In Eritrea, this dish is known as tsebhi dorho.



2 ½ to 3 lbs chicken thighs, cut into 1-inch pieces, or three chicken breasts, cut into ½ inch pieces.

2 tablespoons fresh lemon juice.

2 tablespoons niter kibbeh, if you have it (Ethiopian spiced butter), or regular butter.

2 tablespoons extra virgin olive oil.

3 cups yellow onions finely minced to a chunky puree in a food processor.

3 tablespoons butter.

1 tablespoon finely minced garlic.

1 tablespoon finely minced ginger.

¼ cup berbere (see recipe here) (or you can buy it HERE)

1½ teaspoons salt.

½ cup Tej (Ethiopian honey wine), if you have it, or white wine mixed with 1 teaspoon of honey.

1 cup chicken stock.

4 hard-boiled eggs, pierced all over with a fork about ¼ inch deep.