Recipe: Doro Wot (Ethiopian Chicken Curry)

Doro Wot is a tasty, traditional Ethiopian chicken dish, often quite spicy, that is widely enjoyed at Christmas time. This recipe comes to us all the way from Samson - Director of the Child Sponsorship Program in the FH Ethiopia office.

WHAT YOU NEED:
3 pounds skinless chicken thighs (bone in)
5 red onions
1 tsp oregano
3 cloves garlic
5 Tbs berebere spice mix
½ cup butter
3 eggs

BEREBERE SPICE MIX
8 tsp pure red chile powder
  OR 2 Tbs cayenne pepper
3 Tbs paprika
1 tsp coriander
1 tsp cumin
1 tsp turmeric
¾ tsp cardamom
1 tsp fenugreek
1 tsp ginger
¼ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp cloves
½ tsp black pepper
1 Tbs salt

COOKING INSTRUCTIONS:

Finely chop onions and place in large stewing pot. Cover and cook dry on low heat. Stir frequently to prevent sticking. You may need to add a few tablespoons of water or one tablespoon canola oil if onions are sticking. Cook until clear - or about 40 minutes.

While the onions cook, hard boil and peel the eggs.

When onions are clear and onion water has evaporated, add 5 tablespons berebere spice mix to the pot and stir well. Cook onions with spice mix for an additional 30 minutes. Stir in oregano, minced garlic, and butter. Simmer for 30 minutes, stirring frequently. Add a few tablespoons water if sticking occurs. Onions should cook down to a paste during this process.

Add chicken thighs to onion / spice paste and stir well. Cook on medium heat for 40 minutes, stirring frequently and adding water if sticking occurs or sauce is too thick. When chicken is cooked, remove from heat and garnish with sliced boiled eggs.

Serve with injera (Ethiopian flat bread) or over rice. Enjoy!

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