Doro Wat
Description
A whole chicken is simmered in a blend of spices, along with hard-cooked eggs, in this famous Ethiopian dish.
Ingredients
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1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
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2 cups water
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1/4 cup lemon juice
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3 cups chopped Bermuda onion
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3 tablespoons butter
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1/2 teaspoon cayenne pepper
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1 teaspoon paprika
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground ginger
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1 cup water, or as needed
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2 tablespoons all-purpose flour
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2 tablespoons water
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8 hard-boiled eggs, peeled
Directions
1
Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
2
Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.