Chicken Stew (Doro Wett)
A rich Ethiopian chicken stew made with spiced butter, berbere, and aromatic spices. This traditional dish features tender chicken pieces simmered in a flavorful sauce with hard-boiled eggs, creating a hearty and authentic meal.
Ingredients
- •2 medium red onions
- •1 to taste salt
- •¼ cup Spiced Butter
- •¼ teaspoon ground cardamom
- •¼ teaspoon freshly ground black pepper
- •3 whole cloves
- •2 cloves garlic
- •1½ inch ginger
- •1 tablespoon Berbere
- •2½ cups chicken stock
- •4½ pound chicken
- •¼ cup dry red wine
- •1 whole lime juice
- •2 whole hard-boiled eggs
- •
Cooking Instructions
- 1.
Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
25 min
- 2.
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
45 min
- 3.
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
5 min
