Ethiopian Chicken Stew (Doro Wot)

Doro Wat

In Ethiopia, no holiday meal is complete without Doro Wat, a long-stewed dish of chicken flavored with chile, garlic, berbere, cardamom, and ginger, served with boiled eggs. See the recipe for Doro Wat »Todd Coleman

I was taught to cook doro wot, the long-cooking Ethiopian braised chicken dish, by a friend in Addis Ababa. First, we sweated onions in nit'r qibe (spiced butter) for nearly an hour. Then we added the chicken thighs and legs, the fantastic Berbere spices (a vibrant blend including chile, garlic, and ginger), and white meat to the pot, and waited some more. The stock went in last, and while that simmered, we boiled and peeled eggs, adding them just before serving. Now, when my wife's sisters come to town, the first thing we do together is prepare doro wot, and that's probably my favorite occasion on which to make this dish. It gives us plenty of time to catch up. —Marcus Samuelsson, author of Yes, Chef (Random House, 2012)