🇪🇹 Ethiopia · Ethiopian
Ethiopian Doro Wat
An hour of patiently caramelised onions with no fat, then berbere, spiced butter and chicken. Profoundly deep.
- Time
- 3 hr
- Serves
- 6
- Difficulty
- medium
- Rating
- 4.9 (611)
- gluten-free
- high-protein
Why this dish works
Doro wat is Ethiopia's celebration dish, served on injera at weddings and at the end of fasting. The onions go into a dry pan first and are cooked down for close to an hour before any fat is added — an unusual step that concentrates them completely.
Method
- 1
Dry-cook the onions
Cook the onions in a dry heavy pot over medium-low heat for 45–60 minutes, stirring often, until jammy and dark. Add a splash of water whenever they stick.
- 2
Add the fat and spice
Stir in the niter kibbeh, garlic and ginger, then the berbere. Fry the spice for a full 10 minutes to cook out any rawness.
- 3
Braise
Add the chicken and wine with 400 ml water. Cover and cook gently for 45 minutes until the sauce clings to the spoon.
- 4
Add the eggs
Nestle in the scored eggs for the last 15 minutes so they take on colour and heat. Serve with injera.
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