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DORO WAT

3 POUNDS CHICKEN THIGHS, SKINNED AND CUT UP
2 T LEMON JUICE
SALT
2 T NITER GIBBEH
2 T OLIVE OIL
3 C CHUNKY ONION PUREƉ
1 T BUTTER
1 T MINCED GARLIC
1 T MINCED GINGER
1/2 C BEREBERE
2 T BUTTER
1 TSP SALT
1/2 C WHITE WINE
1 TSP HONEY
1 C STOCK
4 HARD-BOILED EGGS

GRIND UP ONION IN FOOD PROCESSOR TO PASTE WITH SOME CHUNKS.

SALT CHICKEN, SPRINKLE WITH LEMON JUICE AND LET MARINATE FOR 20 MINUTES.

SIMMER ONIONS, COVERED, IN GHEE AND OLIVE OIL FOR 45 MINUTES, STIRRING OCCASIONALLY.

ADD 1 T OF BUTTER, GARLIC, AND GINGER AND CONTINUE SIMMERING, COVERED, FOR ANOTHER 20 MINUTES.

ADD 2 T OF BUTTER, BEREBERE, AND SALT, AND CONTINUE SIMMERING ANOTHER 30 MINUTES.

ADD WINE, HONEY, STOCK, AND CHICKEN AND SIMMER FOR ANOTHER 45 MINUTES.

ADD EGGS AND SIMMER A FINAL 15 MINUTES.

SERVE WITH/ON INJERA.

NOTES:

IF YOU DON'T HAVE NITER GIBBEH (ETHIOPIAN SPICED GHEE) YOU CAN USE REGULAR GHEE OR YOU CAN USE A MIX OF BUTTER AND OLIVE OIL. ADD A PINCH OF GARAM MASALA TO COMPENSATE.

AUTHENTICALLY YOU SHOULD BE ADDING A SWEET WINE, BUT WHITE WINE PLUS HONEY WORKS TOO.