Doro W’et (Ethiopian Chicken Stew)
This is an easy introduction to Ethiopian-style cooking. It's a flavorful and spicy stew that's best enjoyed by scooping up bites with traditional Ethiopian injera bread, which can be found at some African markets.
- 1/3 cup ghee (or clarified butter)
- 2 x medium yellow onions, chopped
- 3 x large cloves garlic, minced
- 1/4 cup Berbere Ethiopian Style Seasoning
- 1/2 tsp. ground ginger
- black pepper to taste
- 1/2 cup chicken broth
- 3/4 cup tomato sauce
- 2 lbs. chicken thighs, cubed
- 1/3 cup natural peanut butter
- 4 x hard boiled eggs
This dish is very spicy. If you like it less spicy, just cut back on the Berbere. You can also make this dish with bone-in chicken parts with the skin removed. Feel free to experiment with beef, tofu or lamb. Any protein works! Also, see our recipe to make your own ghee.
Heat ghee over medium heat in a large pot or Dutch oven. Add onions and garlic, and saute until translucent, about 5 min. Add Berbere, ginger, black pepper, chicken stock and tomato sauce, and simmer for 15 min. Add chicken to pot, stirring to ensure chicken pieces are fully coated, and simmer for 20 min. Remove a small amount of sauce into a bowl and combine it with the peanut butter, stirring until smooth. Return the sauce and peanut butter mixture to the pot. Lightly score the eggs (so they can soak up the sauce) and add them to the pot. Continue simmering until chicken is cooked through, about 10 to 20 min., depending how big your chicken pieces are.
With traditional Ethiopian injera bread (or tortillas) and one egg per person. Also good on rice.