Chicken Stew (Ethiopian Doro Wot)

I was taught to cook doro wot, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in nit’r qibe (spiced butter) for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices (a vibrant blend including chile, garlic, and ginger), and white meat to the pot, and waited some more. The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving.

4 Tbsp. Ethiopian Niter Kibbeh (Spiced Butter), ghee, or butter, melted
2½ Tbsp. ginger, minced
5 small red onions, finely chopped
5 cloves garlic, minced
3 Tbsp. Ethiopian Berbere (Spice Mix)
1 plum tomato, chopped
¾ tsp. ground cardamom
8 chicken drumsticks
kosher salt
black pepper, freshly ground
4 eggs, hard-boiled

To Serve:
Ethiopian Flatbread (Injera)

Heat spiced butter in a 6 qt saucepan over low heat. Add ginger, onions and garlic; cook, stirring, until soft, about 30 minutes.

Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes.

Add 4 cups of water, cardamom and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour.

Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.

Makes 6 servings.