Name: Doro Wat - Ethiopian Spicy Chicken Stew
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 lbs chicken pieces; 3 whole onions; 6 cloves garlic cloves; 2 tbsp ginger; 3 tbsp berbere spice mix; 2 tbsp tomato paste; 2 cups chicken broth; 4 pieces hard-boiled eggs; 1 tsp salt; 4 tbsp vegetable oil

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken pieces	2 lbs	332	29g	0g	23g
onions	3 whole	33	1g	8g	0g
garlic cloves	6 cloves	7	0g	2g	0g
ginger	2 tbsp	3	0g	1g	0g
berbere spice mix	3 tbsp	15	0g	2g	0g
tomato paste	2 tbsp	7	0g	2g	0g
chicken broth	2 cups	7	1g	1g	0g
hard-boiled eggs	4 pieces	2	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
vegetable oil	4 tbsp	120	0g	0g	14g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
chicken pieces	2 lbs	332	29g	0g	23g
onions	3 whole	33	1g	8g	0g
garlic cloves	6 cloves	7	0g	2g	0g
ginger	2 tbsp	3	0g	1g	0g
berbere spice mix	3 tbsp	15	0g	2g	0g
tomato paste	2 tbsp	7	0g	2g	0g
chicken broth	2 cups	7	1g	1g	0g
hard-boiled eggs	4 pieces	2	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
vegetable oil	4 tbsp	120	0g	0g	14g

Directions

Step 1
Chop onions finely and sauté them in vegetable oil over medium heat until golden brown, about 10-15 minutes.
Step 2
Add minced garlic and ginger, stir for another 2 minutes.
Step 3
Stir in berbere spice mix and tomato paste, cooking for another 5 minutes until fragrant.
Step 4
Add chicken pieces, stirring to coat in the spice mix.
Step 5
Pour in chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes.
Step 6
Add hard-boiled eggs to the stew, allow to heat through for 5 more minutes before serving.