Doro Wat
Doro Wat
David Cook
15 minutes
45 minutes
Ethiopian
Main
Spicy and rich, this is sure to become a staple on your table!
Ingredients
3-4 T. niter kibbeh, or ghee, or butter, or oil
4 chicken thighs
2 T. Gather Berbere
1 red onion, sliced
1 red fresno chile, minced
6 garlic, smashed
1 ½ T. ginger, zested
1 roma tomato, diced
3 T. tomato paste
2 C. chicken stock
½ C. red wine
1 T. berbere
2 soft boiled eggs, peeled
Salt
Pepper
Directions
In a large skillet or dutch oven, heat the niter kibbeh over medium – medium high heat.
Season the chicken thighs with berbere, salt and pepper, and brown on both sides in the kibbeh. When both sides are brown, remove to a plate.
Add the red onion, chile, and garlic to the pan. Season with salt and pepper. Cook until the onions pick up some color and then add the ginger and the tomato and cook for 1 minute.
Next add the tomato paste and cook slightly to caramelize the tomato paste.
Add the chicken stock, red wine, berbere, and browned chicken. Cover and bring to a rolling simmer. Continue simmering for about 25 minutes, and then add the soft-boiled eggs and cook for another 5 minutes.
If needed, remove the lid and continue reduce to let the sauce thicken. Cut the eggs in half and add back to the pot, yolk side up before serving.