Ethiopia's most famous dish is usually made using a whole chicken, a dozen eggs, and many pounds of onions. But doro wat is largely about the sauce. Resist the temptation to overwhelm it with too much meat, and be sure to finely chop the onions (a food processor is ideal) to give the sauce its body and texture.
Adapted from Ethiopia: Recipes and Traditions from the Horn of Africa (2019) by Yohanis Gebreyesus with Jeff Koehler. Published by Interlink Books.
What You Will Need
- 1⁄3 cup berbere spice blend
- 4 medium red or yellow onions (1 lb.)
- 3 Tbsp. sunflower or vegetable oil
- 3 Tbsp. Spiced Clarified Butter or clarified butter
- 5 medium garlic cloves, finely grated (1 Tbsp.)
- 1 tsp. fresh ginger, peeled and grated
- Kosher salt
- 2 chicken legs (1 lb. 6. oz), skin removed, split at the joint into drumsticks and thighs
- 1⁄2 tsp. mekelesha spice blend 4 hard-boiled eggs, peeled and slashed 4 times lengthwise
- Injera or another flatbread, for serving