Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Rich, spiced berbere chicken stew — Ethiopia.
Equipment: Large saucepan or casserole
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 2 onions, very finely chopped
- 30 g butter
- 3 garlic cloves
- thumb of ginger
- 2 tbsp berbere spice mix
- 1 tbsp tomato purée (tomato paste)
- 300 ml chicken stock
- 4 eggs, hard-boiled and peeled
Method
- Cook the finely chopped onions slowly in the butter over a low heat for 10 minutes, stirring, until very soft and golden — this slow base is the heart of doro wat.
- Add the garlic, ginger, berbere and tomato purée and cook for 2 minutes, until dark and fragrant.
- Add the chicken, turning to coat, then pour in the stock.
- Partly cover and simmer gently for 30 minutes, until the chicken is tender and the sauce thick and deep red.
- Nestle in the peeled boiled eggs for the last 5 minutes to warm through and take on colour.
- Taste, season, and serve each portion with an egg in the sauce.
Swaps and tips
The slow-cooked onions are the heart of this dish, so take your time. Traditionally served with the eggs nestled in the sauce.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 11 g | 4 g | 28 g | 455 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
