In this casserole where plenty of onion is slow-roasted and Ethiopia's characteristic spicy berbere seasoning is added, chicken thigh pieces and boiled eggs are combined in a dark red sauce. With its intense spice aroma, it adds a different flavor to special occasion tables.
Sauté the finely chopped onions in a wide pot over low heat without adding any oil for at least twenty minutes, until they soften completely and darken.
Add the butter, berbere spice blend, garlic, and ginger, and sauté for a few minutes until the aroma spreads.
Stir in the tomato paste and add the chicken thigh pieces, making sure the meat is coated on all sides with the sauce.
Add hot water and salt, cover, and cook over low heat, stirring occasionally, until the chicken softens and the sauce thickens. Caution: use less berbere the first time and adjust to taste after tasting.
Add the boiled and peeled eggs to the sauce and cook for a few more minutes so they take on the sauce's color.
Important: don't add the berbere before sautéing the onions over low heat for at least twenty minutes, the characteristic depth of doro wat comes from this long sautéing. Note: berbere spice can be quite spicy, add a little the first time and increase to taste. Allergen: contains egg.
If you can't find berbere spice mix, you can mix red pepper flakes, ground red pepper, ginger, and a little cinnamon for a similar aroma. Doro wat prepared a day ahead and rested in the fridge gains a deeper flavor the next day.
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