Doro Wat

INGREDIENTS

• 2 pounds of chicken (thighs and drumsticks)
• 3 onions, chopped
• 4 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of berbere spice blend*
• 2 tablespoons of tomato paste
• 1 cup of chicken broth
• 2 tablespoons of olive oil or vegetable oil
• Salt and pepper to taste
• Hard-boiled eggs (optional)

Note: *Berbere spice blend is a mixture of spices commonly used in Ethiopian cuisine. It typically includes chili peppers, paprika, ginger, coriander, cumin, cardamom, fenugreek, and other spices. Berbere can be found at specialty spice stores or online.

RECIPE

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and sauté them for 5-7 minutes until they are soft and translucent.
3. Add the minced garlic and grated ginger and sauté for an additional 2-3 minutes.
4. Add the berbere spice blend and tomato paste to the pot and stir well to combine.
5. Season the chicken with salt and pepper and add it to the pot. Stir well to coat the chicken with the spice mixture.
6. Pour the chicken broth over the chicken and bring the pot to a simmer.
7. Cover the pot and let the chicken cook for 45 minutes to 1 hour, stirring occasionally.
8. If using, add hard-boiled eggs to the pot during the last 10-15 minutes of cooking.
9. Once the chicken is cooked through and tender, remove it from the pot and set it aside.
10. Use an immersion blender or a regular blender to blend the sauce until smooth.
11. Return the chicken to the pot and let it simmer for an additional 10-15 minutes.
12. Serve the Doro Wat hot with Injera.