Ethiopian is one of my favorite cuisines. Most of the core Ethiopian flavors come primarily from the berbere spice blend, so it’s easy to make at home when you have Pinch’s Ethiopian Berbere handy. This is one of our more popular blends and it really highlights the quality of the spices I source.
Doro Wat is especially great in the fall or winter. The slow-cooked chicken absorbs all of the flavor, as do the eggs. The rich spicy sauce will warm your heart and stimulate your mind. This recipe doesn’t require much prep or active cooking time, so it works well as a weeknight meal. It’s also one of those dishes that tastes even better the next day.
Easy, Spicy, Delicious doro wat that will warm up your tummy and your spirits.
- 3 pounds chicken thighs, leg quarters, bone in breasts
- 2 tbsp cooking oil
- 2 tbsp butter
- 2 chopped onions
- 3 cloves chopped garlic
- 1 tbsp tomatoe paste
- 6 soft boiled eggs
- 2 tbsp Ethiopian Berbere (add more if you like spicy)
- 2 cups chicken or vegetable broth (water can also be used)
- in a large pot heat oil over medium high heat
- add chicken and brown on all sides
- remove chicken and set aside. you dont need to cook the chicken all the way through just want to brown it.
- heat butter in the same pot over medium heat
- add onions and sautee until browned. stir to avoid burning, but you want the onions to carmelize
- stir in garlic and berbere and stir until fragrent about 30 seconds
- add tomato paste and allow to darken while stirring about 2 minutes.
- add water and stir to incorporate everything
- add the chicken and reduce the heat to low.
- cook for 40 minutes
- add the eggs and cook for an additional ten minutes