Ethiopian chicken stew

Doro wat

600 g chicken meat
4 onions
4 garlic cloves
2 cm ginger
4-5 tablespoons sunflower oil
3 tablespoons niter kibbeh (seasoned, clarified butter)
4 tablespoons berbere (spicy paste)
300 ml chicken stock
4 boiled eggs
2 tomatoes

For the berbere:
3 tablespoons paprika
1 tablespoon ground coriander
1-3 teaspoons chili
1 teaspoon ground cumin
1 teaspoon fenugreek
1 teaspoon ground black pepper
1 teaspoon turmeric
1 teaspoon smoked paprika
½ teaspoon ginger powder
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Combine all the ingredients.

Cut the chicken into pieces and boil it in salted water. Peel and cut the onion, garlic and ginger. Put them in a saucepan without adding sunflower oil and cook. Once the liquid from the onion has evaporated add the sunflower oil and keep on cooking until the onion’s color starts to change. Add the spice mixture and the butter. Cook for a few more minutes and then add the tomatoes (peeled and cut into cubes). Continue cooking until the sauce thickens. Add the pieces of chicken meat and the chicken stock and leave it to cook over low heat. Stir occasionally. Finally add the boiled eggs and remove from the heat when the sauce thickens.
Serve with boiled rice or with the Ethiopian injera bread. Click HERE for its recipe.

Doro wat