How to make spicy Ethiopian and Eritrean Chicken Stew (Doro Wat)

The Cut: Use a whole chicken parted into 12 traditional pieces. Dark meat is preferred for its ability to stay tender during long simmering. 

The Cleanse: Pierce the chicken pieces slightly so the sauce can penetrate the meat. Soak the pieces in cold water with the juice of two lemons for 30 minutes to an hour, then rinse until the water runs clear. 

The Choice: Use finely chopped red onions. They have better flavor and lower water content than white onions, which is essential for a long simmer. 

The Process: Place the onions in a dry pot over medium heat with no oil. Let them sweat and cook down for about an hour, stirring frequently to prevent sticking, until they turn a deep, beautiful brown. 

Aromatics: Add a little oil along with a fresh paste of minced garlic and ginger. 

The Spice: Incorporate Berbere, the backbone of Ethiopian cuisine. Use about 4 tablespoons (adjust for heat). Stir constantly on low heat to prevent the spices from burning. If the mixture gets too dry, add a splash of hot water. 

Seasoning: Add a sprinkle of cardamom and a tablespoon of Niter Kibbeh (Ethiopian clarified butter) for its distinct aroma. 

Add Chicken: Add your cleaned chicken pieces to the pot, mixing well to coat them in the onion and spice base. 

Liquid: Add water based on your preference—less for a thick sauce, more for a stew-like consistency. 

Cook: Cover and simmer for approximately 40 minutes, checking and stirring every few minutes to ensure the chicken cooks thoroughly. 

Warm Spices: Add a small amount of Mekelesha (a blend of warm spices like nutmeg and cinnamon) to finish the dish without overpowering it. 

The Eggs: Peel hard-boiled eggs and make small shallow cuts in them so they can absorb the sauce. Gently add them to the pot. 

Rest: Add salt to taste, cover, and let everything simmer together for a final 10 minutes.