~593 cal · 65g protein · 15g carbs · 28g fat (estimated, per serving)
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Deep red chicken stew with hard-boiled eggs on injera
🇪🇹 Amhara
Doro wat is what Ethiopian holidays taste like — hours of onions melted to paste before berbere and chicken ever arrive, finished with hard-boiled eggs that soak up the red sauce. Serving the gorsha, a hand-fed bite, is an act of honor at the table.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 5 —
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2.5 lbs chicken legs and thighs, skinned
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4 large — no shortcuts red onions, finely chopped
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4 tbsp berbere spice blend
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4 tbsp niter kibbeh (spiced clarified butter)
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3 tbsp garlic + ginger paste
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5 hard-boiled eggs, peeled and scored
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1 lemon
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for 5 injera or rice, to serve
Instructions
1
Dry-cook the onions in a heavy pot over medium-low, stirring often, 30–40 minutes until they collapse into a golden paste. This is the dish.
2
Add the niter kibbeh (or infused oil), garlic-ginger, and berbere; fry 5 minutes until brick-red and glossy.
3
Rub the chicken with lemon, add to the pot, and turn to coat. Add 1.5 cups water.
4
Simmer low, partly covered, 45 minutes, turning now and then, until the sauce thickens and clings.
5
Nestle in the scored eggs (or potatoes) for the final 15 minutes. Serve on injera — and feed someone you love the first bite.
Amhara holiday tradition.
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🌏 While it simmers — know your destination
📍
Amhara. Highland heartland of injera and long-simmered wots.
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Ethiopia. The only African nation never colonized — its cuisine is entirely its own.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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