Slow-Cooked Spicy Chicken with Hard-Boiled Eggs (Doro Wat)

Slow-Cooked Spicy Chicken with Hard-Boiled Eggs (Doro Wat)
Mekelesha, a heady spice blend often added to Ethiopian stews toward the end of cooking so it remains strong in flavor, plays an essential role in this dish. Common ingredients are musky-smelling long pepper, cloves, cardamom, cumin, nutmeg, and black pepper.©Peter Cassidy, courtesy of Interlink Books

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.

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