👨‍🍳 Instructions

1. 1

   Prepare the chicken: Thoroughly rinse the chicken pieces under cold water. Make shallow scores (cuts) into the flesh of the larger pieces. Place the chicken in a bowl, add the lemon juice and a generous pinch of salt. Gently massage the marinade into the chicken. Let it sit for at least 30 minutes at room temperature (or up to 1 hour in the refrigerator). This step helps tenderize the meat and reduce any potential gamey flavor. After marinating, rinse the chicken pieces again and pat them thoroughly dry with paper towels. This ensures better browning later.

   ⏱️ 45 minutes (30 min marinating + 15 min prep)
2. 2

   Caramelize the onions: This is a crucial step that builds the base flavor and color of the wot. Place the finely diced onions in a large, heavy-bottomed pot or Dutch oven over medium heat. Do NOT add any oil or butter at this stage. Cook the onions, stirring frequently, for 45-60 minutes. The goal is to slowly sweat out their moisture and caramelize them until they are deeply golden brown, significantly reduced in volume (about 75% reduction), and have a sweet aroma. Be patient and stir often to prevent burning. If they start to stick too much, add a tablespoon of water at a time.

   ⏱️ 1 hour
3. 3

   Add aromatics and butter: Once the onions are deeply caramelized and sweet, add the niter kibbeh to the pot. Stir until the butter melts and coats the onions. Add the minced garlic and ginger. Sauté for about 5 minutes, stirring constantly, until the garlic and ginger are fragrant but not browned.

   ⏱️ 10 minutes
4. 4

   Toast the berbere: Add the berbere spice blend to the pot. Stir continuously for about 10 minutes over medium-low heat. This toasting process awakens the spices' flavors and aromas. Be careful not to burn the berbere, as it can become bitter. If the mixture becomes too dry and starts to stick, add a tablespoon or two of water to create a thick paste.

   ⏱️ 15 minutes
5. 5

   Add chicken and liquid: Nestle the prepared chicken pieces into the berbere paste, starting with the largest pieces. Pour in the water or chicken stock. The liquid should come about two-thirds of the way up the chicken pieces. Add the crushed cardamom pods. Bring the mixture to a gentle simmer over medium heat.

   ⏱️ 10 minutes
6. 6

   Simmer the wot: Once simmering, reduce the heat to low, cover the pot tightly, and let the wot cook gently for at least 1 hour, or up to 1.5 hours. The longer it simmers, the more tender the chicken will become and the deeper the flavors will meld. Stir occasionally, checking the liquid level and adding a splash more water or stock if it becomes too thick. The chicken should be very tender and almost falling off the bone.

   ⏱️ 1 hour to 1 hour 30 minutes
7. 7

   Prepare and add eggs: While the wot is simmering, hard-boil the eggs. Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain and immediately plunge into ice water to stop the cooking. Peel the eggs carefully. Once peeled, make shallow scores or pricks all over the surface of each egg with a fork. This allows the flavorful sauce to penetrate the eggs. During the last 15-20 minutes of the wot's cooking time, gently nestle the peeled and scored eggs into the stew.

   ⏱️ 20 minutes (12 min boiling + 8 min prep/peeling)
8. 8

   Final adjustments and serving: Once the chicken is tender and the eggs have warmed through in the sauce, taste the wot. Adjust seasoning with salt as needed. The sauce should be thick, rich, and a deep reddish-brown color. If it's too thin, you can simmer it uncovered for a few more minutes to reduce. Serve the Doro Wot hot, traditionally spooned onto pieces of injera (Ethiopian sourdough flatbread). Each person should receive chicken pieces and one hard-boiled egg. Garnish with a drizzle of niter kibbeh if desired.

   ⏱️ 5 minutes