Doro Wot, an Ethiopian Recipe


Cut chicken into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt 2 onions, finely chopped
1/4 cup Niter Kibe 3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/3 cup Berbere 
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper


Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Let brown then adding water to liquify.  When the onions are cooked, add Berbere, cook for 5 minutes. Stir in the Niter Kibe and cook for 2 minutes liquifying by adding hot water. Then add the garlic and spices. Stir well and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, coating the chicken. Reduce heat, cover, and simmer for 15 minutes.

Meanwhile, gently pierce the hard-boiled eggs with fork to allow the sauce to soak into the eggs. After the chicken is tender and cooked, add the eggs mixing them gently in the sauce. Cover and cook the Doro Wot for 5 more minutes, add black pepper and remove from heat.