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Doro Wat

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Doro Wat
This spicy chicken stew is the national Eritrean dish.
  • 2 med. red onions, diced
  • Salt
  • ¼ c Niter Kebbeh or ghee
  • ¼ ground cardamom—freshly ground if possible
  • ¼ t black pepper
  • 3 whole cloves
  • 2 garlic cloves, finely chopped
  • 1 ½‐inch piece ginger, peeled and chopped
  • 1 T berberé
  • 2½ c chicken stock, divided
  • 3lb boneless chicken thighs, cut in half
  • ¼ c dry red wine
  • juice of 1 lime
  • 4 hard‐boiled eggs, peeled
  1. Dry and salt the chicken thighs and set aside.
  2. Combine the onions, a pinch of salt, and half of the butter or ghee in a Dutch oven over low heat.
  3. Cook, stirring occasionally until the onions are golden, 15 minutes.
  4. Add the rest of the butter, and the spices.
  5. Cook about 10 more minutes until the onions are meltingly sog and take on the color of the spices.
  6. Add 2 c stock and the chicken, bring to a simmer and simmer for 15 minutes.
  7. Add the remaining ½ c stock and the wine, simmer again for 10 minutes.
  8. When the chicken is done, gently stir in the lime juice and eggs and simmer another 5 minutes.
  9. Adjust the sauce for salt.
  10. You can make this ahead and reheat it.


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