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Authentic Doro wot Recipe.

5 from 6 votes
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Ingredients
  

  • 1 Whole Chicken cut into 12 pecies
  • 2.5 Lbs Sweet Onions finely minced to a chunky puree in food processor
  • .5 Lbs Shallots
  • 2 Tomatoes
  • 1 cup Niter Kibbeh (save 1 tbsp for later)
  • 7 cloves Garlic finely minced
  • 1.5 cup Ethiopian Berbere (depending on your liking I like it red) use 1 cup Berbere and 1/2 cup paprika if your berbere is store bough.
  • 3 cup Chicken Stock cook the chicken skin with 3 cups of water for about an hour then use the stock
  • 12 Hard-Boiled Eggs pierced all over with a fork about 1/4 inch deep. cut vertically with a knife to help the eggs absorb the sauce.
  • 1 tbsp Besobilla Ethiopian basil (please note all the spices are freshly dried but not ground)
  • 1 tsp Koseret Lippa Abyssinica
  • 1 tsp Korerima Ethiopian black cardamom
  • 3 pices Timiz Ethiopian long black pepper
  • 1/4 tsp Cumin Don't add too much cumin as it is overpowering.
  • salt test before you add more salt as the chicken is marinated with salt.

Instructions
 

  • To prepare the chicken stock, boil the chicken skin in water after carefully removing all the fat from it. Remember to ensure that the chicken is totally clean before boiling it.
  • Place the onions and tomatoes in a food processor and pulse until the consistency is a chunky puree.
  • In a large pot let the onions and tomatoes cook together over low heat for an hour. Keep stirring until most of the water has evaporated, and the onions turn golden brown and sweet. This step is important because it will bring out the rich flavor and aroma of the onions.
  • add the niter kibbeh and cook the onions on low heat for about 7 to 10 minutes until they turn golden. Stir frequently to avoid burning.
  • Time to add the Berbere and mix well. To prevent the berbere mixture from sticking to the pot, add 1/4 cup of chicken stock at a time while sautéing the mixture with berbere for about 5-10 minutes.
  • Put in 12 pieces of chicken together with minced garlic, ginger, and ground spices. Cover the chicken with the sauce mixture and pour in the remaining chicken stoke.
  • Simmer the dish by covering it for 45 to 60 minutes, stirring occasionally. To determine if the drumstick is cooked, poke it with a fork, and turn off the stove once done. Add the 2 tbsp of previously saved Kibbeh and stir the dish well for the perfect blend of flavors.
  • If you're putting the eggs in the sauce, cover the pot and let it rest before serving. It might taste better the next day, but if you can't wait, serve it after letting it rest. Enjoy!