Doro Wat

Ingredients

• •3 tablespoons vegetable oil
• •2 large onions, finely chopped
• •2 tablespoons berbere spice blend
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •2 pounds chicken thighs, cut into chunks
• •1 cup chicken broth (gluten-free)
• •3 tablespoons tomato paste
• •4 hard-boiled eggs, peeled
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Heat oil in a large pot over medium heat and cook the chopped onions for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
2. 2Stir in the berbere spice, garlic, and ginger, cooking for 2 minutes until fragrant.
3. 3Add the chicken pieces and cook for 5 minutes, stirring to coat evenly with the spice mixture.
4. 4Pour in the chicken broth and tomato paste, stir well, then bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 45 minutes until the chicken is tender and cooked through.
6. 6Add the hard-boiled eggs and simmer uncovered for 5 more minutes.
7. 7Season with salt and pepper to taste, then serve over injera bread or rice.

💡 Doro wat depends on deeply cooked onions before berbere and chicken go in; pale onions leave the sauce thin and much less complex. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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