Ingredients
2 lbs/800 g chicken thighs and drumsticks
juice of 1 small lemon
6 tablespoons vegetable oil, clarified butter (ghee), or niter kibbeh (fragrant butter)
6 teaspoons berbere spice mix (or less, to taste)
6 large red onions (chopped)
2 to 3 garlic cloves (peeled and finely chopped)
1 inch of fresh ginger (peeled and finely chopped)
salt to taste
11 ounces/450 mL of water or chicken stock (add as required)
1 tablespoon garam masala
6 eggs (boiled and peeled)
Directions
1
Gather the ingredients.
2
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3
Marinate the chicken pieces in the lemon juice.
4
Heat 2 tablespoons of niter kibbeh, ghee, or vegetable oil in a large, heavy-bottomed pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
5
Add the remaining niter kibbeh, ghee, or vegetable oil. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
6
Add the chicken pieces to the pot along with the water or stock. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
7
Add the boiled eggs to the wat and stir to coat completely. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.