Spicy Ethiopian Chicken Stew (Doro Wot)
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 Tbsp. nit'r qibe (Ethiopian Spiced Butter), or unsalted butter
- 2 large yellow onions, roughly chopped
- 1 Tbsp. finely chopped garlic
- 1 Tbsp. finely chopped peeled fresh ginger
- 1 1⁄2 Tbsp. berbere (Ethiopian Spice Mix) plus more as needed
- 4 chicken legs (about 2 1⁄4 lbs.), skinned and divided into drumsticks and thighs
- Kosher salt, to taste
- 4 whole hard-boiled eggs
- Injera (Ethiopian Flatbread)
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