Ethiopian Traditonal food

Let's cook together Doro-Wot

Doro wot is a richly spiced, fragrant, and delicious😋 chicken-and-egg stew from Ethiopia and Eritrea. The chicken cooks in a flavour-rich base of slow-cooked onions, berbere, niter kibbeh (spiced clarified butter), ginger, and garlic. The cooking often (but not always) includes the addition of peeled but undivided hard-boiled egg. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera. It is eaten only on special occasions since it takes approximately 10 hours to prepare adequately.

Instructions

1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2. Heat the olive oil in oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally
4. Add the chicken
5. Add the garlic, ginger, and 1 tablespoon butter.
6. arrange the eggs on the plates with the stew. Serve hot with injera.