Slow-cooked onions are combined with Ethiopia’s signature spicy berbere seasoning, chicken thighs, and hard-boiled eggs in a deep red sauce. Its bold spice aroma brings a distinctive flavor to special-occasion meals.
Finely chop the onions and cook them in a large pot over low heat without oil for at least 20 minutes, until very soft and darkened.
Add the butter, berbere spice blend, garlic, and ginger. Cook for a few minutes until fragrant.
Stir in the tomato paste, then add the chicken thigh pieces, coating all sides with the sauce.
Add the hot water and salt. Cover and simmer over low heat, stirring occasionally, until the chicken is tender and the sauce thickens. Be careful: Start with a small amount of berbere and add more to taste.
Add the peeled hard-boiled eggs to the sauce and cook for a few more minutes so they take on its color.
Important: Cook the onions over low heat for at least 20 minutes before adding the berbere; this long cooking gives doro wat its characteristic depth. Be careful: Berbere seasoning can be very spicy, so start with a small amount and add more to taste. Allergen: contains eggs.
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