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Ethiopian Doro Wat Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 60 min
  • $
Gatheredtable
adapted from Gatheredtable Staff

Ingredients

  • 1 (3 lb) whole chicken
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 2 large onions, sliced
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, peeled and finely chopped
  • 1/4 cup berbere
  • 1 1/2 cups chicken stock
  • 2 limes, juiced
  • 4 eggs, hard-boiled and sliced for garnish

Directions

Prep: 1. Hard boil eggs ahead of time. 2. Cut chicken into pieces, rinse and pat dry. 3. Chop/mince onion, ginger, and garlic; juice limes. Make: 1. Heat oil in a pan and brown chicken. When all pieces are light brown, remove chicken. 2. In the same pan, without removing oil, add butter, onion, ginger and garlic; cook until golden brown. 3. Add berbere and sauté the mixture over low heat until it browns. 4. Add chicken stock and lime juice, simmer 3-4 minutes. 5. Return chicken to the pan, cover, and simmer slowly for 30 minutes, turning chicken occasionally. 6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

Notes

Berbere, which means "hot" in Amharic, is an Ethiopian spice mix that can be found in many grocery stores or can be made at home. It's got the perfect amount of kick!

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