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Doro W’et
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Test Kitchen Approved Recipe

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 most African markets.


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 1 hour

INGREDIENTS


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NOTES

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, skin-on chicken such as wings or drumsticks. Feel free to experiment with beef, tofu, or lamb. Any protein works! Also, see our recipe to make your own ghee.



DIRECTIONS

In a large pot or Dutch oven, heat ghee over medium heat. Add onions and garlic. Saute until translucent, about 5 min. Add chicken broth, tomato sauce, Berbere Ethiopian Style Seasoning, Ground Ginger, and black pepper to taste. 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 peanut butter, stirring until smooth. Return peanut butter mixture to pot. Lightly score 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 on size of chicken pieces.



SERVING SUGGESTIONS

With traditional Ethiopian injera bread (or tortillas) and one hard boiled egg per person. Also good on rice.

THANKS TO
Kate Wheeler

NUTRITION



ITEMS IN THIS RECIPE

12 oz  
$8.95

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