Name: Doro Wat
Yield: Makes 6 servings
Ingredients: 2 medium red onions, diced; Salt; 1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided; 1/4 teaspoon ground cardamom, preferably freshly ground; 1/4 teaspoon freshly ground black pepper; 3 cloves; 2 garlic cloves, finely chopped; One 1 1/2-inch piece ginger, peeled and chopped; 1 tablespoon Berbere or chili powder; 2 1/2 cups chicken stock, divided; One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use; 1/4 cup dry red wine; Juice of 1 lime; 2 hard-boiled eggs, peeled

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Chicken Stew (Doro Wett)CIA/Keith Ferris

When I take people out for Ethiopian food for the first time, this chicken stew, called doro wett (also spelled doro wat, doro we't, and doro wet), is a great introduction. It's the first Ethiopian dish I ever had, and I immediately liked the tender meat, the spicy eggs, and the flavorful sauce laced with berbere and ginger. It's a great dish to make for people who haven't eaten African food before, because it's easy to understand and like.

Don't be alarmed when the sauce doesn't bind together and thicken like a traditional European-style sauce—it should in fact be liquidy and broken to soak into the injera it is served on.

Recipe notes

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