👨‍🍳 Instructions

1. 1

   Marinate the chicken: In a large bowl, combine the chicken pieces with lemon juice and a generous pinch of salt. Ensure all pieces are coated. Let marinate at room temperature for at least 30 minutes. After marinating, rinse the chicken pieces thoroughly under cold water to remove excess lemon juice and pat them completely dry with paper towels. This step helps tenderize the chicken and remove any gamey flavor.

   ⏱️ 30 minutes (marinating)
2. 2

   Dry-sauté the onions: Place the finely diced onions in a heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring frequently, for 45-60 minutes, or until the onions have completely broken down, turned a deep golden-brown, and developed a rich sweetness. This process is crucial and cannot be rushed; it forms the flavor base of the wot. If the onions start to stick too aggressively, add a tiny splash of water (1-2 tbsp) to prevent burning, but avoid adding oil.

   ⏱️ 45-60 minutes
3. 3

   Incorporate niter kibbeh: Once the onions are deeply caramelized and sweet, add the niter kibbeh to the pot. Stir continuously until the butter is fully melted and coats the onions, releasing its fragrant aroma.

   ⏱️ 5 minutes
4. 4

   Add aromatics: Add the minced garlic and grated ginger to the pot. Sauté for about 5 minutes, stirring constantly, until they become fragrant. Be careful not to burn the garlic.

   ⏱️ 5 minutes
5. 5

   Bloom the berbere: Add the berbere spice blend to the pot. Stir constantly for 10 minutes over medium-low heat to toast the spices and deepen their flavor. This process, known as 'blooming,' is vital for unlocking the complex notes of the berbere. If the mixture becomes too dry and starts to stick, add small splashes of water (1-2 tablespoons at a time) to create a thick, paste-like consistency.

   ⏱️ 10 minutes
6. 6

   Add chicken and simmer: Carefully nestle the marinated and dried chicken pieces into the berbere sauce, ensuring they are mostly submerged. Add approximately 250ml of water (or enough to partially cover the chicken). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it cook for 1 hour. The chicken should be tenderizing, and the sauce thickening.

   ⏱️ 1 hour
7. 7

   Add eggs and finish cooking: After the initial hour of simmering, gently add the scored hard-boiled eggs into the stew, nestling them amongst the chicken pieces. Continue to simmer, covered, for another 15-30 minutes, allowing the eggs to absorb the flavors of the sauce and the chicken to become fully cooked and tender. The sauce should have thickened to a rich, gravy-like consistency. Add more water, a little at a time, if the sauce becomes too thick.

   ⏱️ 15-30 minutes
8. 8

   Rest and serve: Once cooked, remove the pot from the heat and let the Doro Wot rest for about 10-15 minutes. This allows the flavors to meld further. Serve hot, traditionally spooned over injera (Ethiopian sourdough flatbread). Ensure each serving includes chicken pieces and one hard-boiled egg. This dish is a centerpiece for celebrations and holidays.

   ⏱️ 10-15 minutes (resting)