Doro Wat - Ethiopian Spicy Chicken Stew

2 - 4 servings

Ingredients

• 4 chicken legs
• 4 red onions
• 3 cloves of garlic
• 2 tbsp fresh ginger, finely grated
• 0.5 dl berbere (spice mix)
• 3 tbsp tomato puree
• 1 dl cooking oil
• 1 tablespoon butter
• 2.5 dl chicken broth
• water
• 4 eggs

Equipment

• Enameled Cast Iron Dutch Oven
• 12-Inch Cast iron Skillet

Instructions

• Set the oven to 200°C/400°F.
• Peel and finely chop the red onion. Peel and grate the garlic and ginger finely.
• Sauté the onion until soft in an enameled cast iron Dutch oven.
• Mix in garlic, ginger, berbere and tomato paste.
• Remove the skin and turn the chicken in a little flour. Fry them golden brown in cooking oil and butter in a 12-inch cast iron skillet.
• Add the chicken to the sauteed onion mixture. Press down the chicken to cover as much as possible of the chicken with the onion mixture.
• Pour in broth and water to cover the chicken. Transport the Dutch oven into the oven and simmer until the chicken is tender and falls off the bone, it takes about 40-60 minutes.
• Boil the eggs for 10 minutes and cool in cold water.
• Peel and add the eggs to the Dutch oven. Let the eggs simmer in the pot for a couple of minutes before serving.
• Serve with for example Vichy carrots and flatbread (traditionally injera).

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