Ethiopian Doro Wat

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Rub chicken with lemon and salt and set aside.

3. 3

   Cook finely chopped onions without fat until their moisture evaporates.

4. 4

   Add niter kibbeh, garlic, ginger, berbere and tomato paste.

5. 5

   Add chicken and a little stock, then simmer until tender. Keep only small bubbles breaking the surface and begin checking after 68 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

6. 6

   Pierce eggs, add them to the sauce and cook until stained and seasoned. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Taste away from the heat and adjust salt, acidity and chilli a little at a time. Rest for 5 minutes before serving so the temperature evens out and the sauce settles.