Summary

Ingredients

• 1 large chicken, or chicken pieces
• 1 lemon (s)
• 0.5 ½ cup spice mix (Berbere), Ethiopian red pepper mix
• 2 teaspoons tomato paste
• 2 tablespoon butter
• 0.25 liter ¼ wine
• 2 teaspoons black cumin, ground
• 3 cloves garlic
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ cardamom powder
• 6 egg (s), hard-boiled
• 2 onion (s), diced
• salt
• pepper
• water

Print Recipe Pin Recipe

Instructions

1. Doro Wet is one of the most famous Ethiopian dishes.
2. Wash the chicken, cut it up and rub it with lemon juice.
3. Cut the onions into rings and fry them brown in a saucepan with very little fat. Add the butter, tomato paste and berber and roast too. Add a little water and stir well.
4. Add the wine, ginger, cardamom, black cumin and garlic and stir for 1-2 minutes. Add the chicken pieces and fry for 3-5 minutes. Pour in 2 cups of water and gently simmer open until the meat is cooked through. Season to taste with salt and pepper.
5. Peel the boiled eggs and use a sharp knife to score the egg white in several places.
6. Carefully fold in the eggs and remove the pan from the heat. Let it steep for another 5-10 minutes.
7. Side dishes: Injeera (Ethiopian flatbread), flatbread, tomatoes.