- Prep Time:
- 35 min
- Cook Time:
- 2 hours
- 4 bone-in, skinless chicken thighs
- 4 bone-in, skinless drumsticks
- Juice from 2 lemons
- 1 cup ( 250 mL ) vinegar, to clean chicken
- 1 tsp ( 5 mL ) salt
- 6 medium red onions, finely chopped
- ½ cup ( 125 mL ) vegetable oil
- ⅓ cup ( 75 mL ) berbere
- 2 tbsp ( 30 mL ) minced garlic
- 2 tbsp ( 30 mL ) minced ginger
- 1 tsp ( 5 mL ) ground cardamom
- 2 tsp ( 10 mL ) ghee
- 6 eggs
- Mekelesha, to taste
- Salt to taste
- Injera, rice, or naan for serving (optional)
Traditionally in Ethiopian cooking, raw chicken is cleaned with vinegar or lemon or lime juice before it is used in cooking. To do so, place a large bowl in a clean sink. Put the chicken thighs and drumsticks in the bowl. Pour lemon juice or vinegar over the chicken followed by water until the chicken is completely submerged. Use your hands to gently massage the chicken for 30 seconds to 1 minute. Pour off the water. Submerge the chicken in more water, this time adding no lemon juice or vinegar. Massage for another 30 seconds to 1 minute, then pour off the water. Pierce the chicken a few times with a knife, then sprinkle salt over top to tenderize and season the chicken. Let chicken stand for 30 minutes.
In a saucepan, over medium-low heat, add the onions (without using any oil). Cook, stirring often, until the onions are caramelized. This should take at least an hour.
Add the oil to the onions and sauté, stirring often, for an additional 15 to 20 minutes until the onions darken further in colour.
Add the berbere, garlic, ginger, cardamom, and ghee to the onions.
Add the chicken; stir to combine everything. Cover and cook for 10 minutes.
Add 1 cup (250 mL) of water. Cover and cook for an additional 30 minutes.
Meanwhile, fill a separate pot with water; add the eggs. Bring the water to a boil and gently boil the eggs for about 10 minutes until hard-cooked. Drain the water, then submerge the eggs in an ice bath until they are cool enough to handle.
Peel the eggs, then cut into pieces and add them to the chicken mixture.
Adjust the seasoning adding mekelesha as desired, and salt to taste. Enjoy the Doro Wat with injera, rice or naan.
Created for eggs.ca by Nadia Boachie. Nadia is the creative mind behind Travelandmunchies, a media platform where she explores the world through global recipes she makes in her kitchen. You can find her on Instagram, TikTok or her site, Travelandmunchies.
- Berbere is a spice mixture usually composed of chilli peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chilli pepper itself.
- Mekelesha is a traditional Ethiopian spice blend containing black pepper, cardamom, cinnamon, cumin, cloves, and nutmeg. It is used as a finishing seasoning for dishes, especially stews.