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Doro Wat
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Prep Time:
10 minutes
10 minutes
Cook Time:
100 minutes
100 minutes
Total Time:
110 minutes
110 minutes
Ethiopian spiced whole chicken cooked with hard-boiled eggs.
Ingredients:
- 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
- 2 cups water
- 0.25 cup lemon juice
- 3 cups chopped Bermuda onion
- 3 tablespoons butter
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground ginger
- 1 cup water, or as needed
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 8 hard-boiled eggs, peeled
Instructions:
- Marinate the chicken in a refreshing mixture of 2 cups of water and zesty lemon juice in a large bowl for 10 minutes. Discard the liquid.
- In a large Dutch oven or heavy pot over medium-high heat, caramelize the onion until very dark, about 20 minutes. Add butter, cayenne pepper, paprika, black pepper, and ginger. Pour in 1 cup of water, then mix in the drained chicken until well-combined. Cover, reduce heat to low, and simmer for about 1 hour until chicken is tender. For a thicker stew, whisk flour with 2 tablespoons of water and stir in; simmer until thickened, about 2 minutes. Finally, gently stir in the eggs and cook until heated through, around 10 minutes.