Doro Wat

Instructions

1. 1

   Heat the clarified butter in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.

2. 2

   Add the chopped red onions and cook without oil for 5-7 minutes, stirring frequently, until the onions release their moisture and begin to caramelize slightly; this dry-cooking method is traditional and builds deep flavor.

3. 3

   Add the minced garlic and ginger to the onions and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

4. 4

   Stir in the berbere spice blend and tomato paste, cooking for 2-3 minutes while stirring continuously to bloom the spices and prevent them from scorching.

5. 5

   Add the chicken pieces to the pot and stir well to coat with the spice mixture, cooking for 3-4 minutes to lightly brown the chicken.

6. 6

   Pour in the water or chicken stock, add the whole dried chili, salt, and black pepper, then bring to a simmer over medium-high heat.

7. 7

   Reduce heat to medium-low, cover partially, and simmer for 35-45 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened and darkened to a rich reddish-brown color.

8. 8

   Add the hard-boiled egg halves and fenugreek seeds if using, and simmer uncovered for an additional 5 minutes to warm the eggs and allow their flavor to meld with the stew.

9. 9

   Stir in the fresh lemon juice and taste for seasoning, adjusting salt and spices as needed; the wat should have a balanced heat with rich, warm flavors.

10. 10

    Remove the dried chili and serve hot over injera bread, spooning the sauce over the top.