Ethiopian Doro Wat – Spicy Chicken Stew

based on a recipe by www.koshercowboy.com

Ingredients

3 lbs chicken leg quarters, separated at the joint

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil (less maybe needed)

3 cups yellow onions, finely minced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

¼ cup Ethiopian Berbere spice blend

1½ teaspoons salt

½ cup Tej Ethiopian honey wine (if unavailable substitute with light white wine and 1 teaspoon honey)

1 cup chicken stock

4 hard-boiled eggs, shells removed, pierced a few times

Step 1

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

Step 2

Heat 2 tablespoons of olive oil in a Dutch oven. Add the onions and sauté, covered, over low heat for 45 minutes, stirring occasionally.

Step 3

Add the garlic, ginger, and 1 tablespoon oil and continue to sauté, covered, for another 20 minutes, stirring occasionally.

Step 4

Add the Berbere and the 2 remaining tablespoons of oil and sauté, covered, over low heat for another 30 minutes, stirring occasionally.

Step 5

Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Step 6

Adjust the seasonings, adding more Berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Step 7

Halve or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.