What you need
From your kitchen
- Red onions (a lot, gauge by the pot)
- Cooking oil
- Garlic
- Lemon (to wash the chicken)
- Chicken (a whole chicken, cut up, or the cuts you like)
- Eggs (boiled)
- Salt
- Hot water
How to make it
- Cook the onions on their own. Use a lot of red onions. Cook them dry, no oil, and let the steam do the work until they break down. Doro wot is built on onions, so do not rush this.
- Add the berbere. Stir in the berbere and keep stirring, really well, for a long time. Let it cook with the onions for 30 minutes or more, depending on how much you are making.
- Add the oil, then the garlic. Pour in your oil, add the garlic, and keep stirring. Traditionally this stirring goes on for hours, and that is what gives you a truly good doro. The longer and slower, the better.
- Prep the chicken. Wash the chicken well with lemon, then dry it. Lay the pieces on a pan with a little oil and lightly cook them. You are not cooking them through, just firming them up so they hold together in the stew instead of falling apart into mush.
- Bring the chicken into the stew. Add the seared chicken to the sauce and let it cook in, so it soaks up all that flavor.
- Loosen and season. Add hot water to bring the stew to the consistency you want, then add salt and a good spoon of niter kibbeh.
- Add the eggs. Boil and peel your eggs ahead of time. Score about four lines into each one so the sauce soaks in and they color through, inside and out. Add them to the stew and keep cooking.
- Serve. Once everything has cooked together and the sauce is deep and rich, serve it hot with injera.
