Name: Ethiopian Doro Wat (Spicy Chicken Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 lbs chicken thighs; 2 whole onions; 6 cloves garlic; 2 tbsp ginger; 2 tbsp berbere spice blend; 2 tbsp tomato paste; 2 cups chicken broth; 4 pieces hard-boiled eggs; to taste salt; 2 tbsp olive oil

DinnerComfort FoodHigh-Protein

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken thighs	2 lbs	331	25g	0g	25g
onions	2 whole	15	0g	3g	0g
garlic	6 cloves	5	0g	1g	0g
ginger	2 tbsp	2	0g	0g	0g
berbere spice blend	2 tbsp	7	0g	1g	0g
tomato paste	2 tbsp	4	0g	1g	0g
chicken broth	2 cups	5	1g	0g	0g
hard-boiled eggs	4 pieces	1	0g	0g	0g
salt	to taste	0	0g	0g	0g
olive oil	2 tbsp	41	0g	0g	5g

Ingredients (10)

Directions

Step 1
Finely chop the onions and sauté in olive oil over medium heat until they caramelize, about 10-15 minutes.
Step 2
Add minced garlic and ginger, and cook for another 2-3 minutes until fragrant.
Step 3
Stir in berbere spice and tomato paste, cooking for an additional 5 minutes.
Step 4
Add chicken thighs to the pot and sear on all sides, about 5 minutes.
Step 5
Pour in chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes until chicken is cooked through and tender.
Step 6
Add hard-boiled eggs during the last 10 minutes of cooking to heat through.
Step 7
Serve hot with injera or rice, drizzling sauce over the top.