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Easy Doro Wat Ethiopian Chicken Stew
Ingredients
Serves 4
- 8 Soanes chicken drumsticks
- ¼ tsp salt, pinch of pepper
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 3cm piece of ginger, grated
- 2 tbsp berbere spice mix
- (store-bought or homemade)
- 1 tbsp tomato purée
- 500ml chicken stock
- 4 hard-boiled eggs, peeled
- Chopped fresh coriander, for garnish
Accompaniments:
- Injera bread/flatbreads or rice
Method
1. Season the chicken drumsticks with salt and pepper.
2. Heat vegetable oil in a large pan over a medium-high heat. Add the chicken drumsticks and brown on all sides for about 6 – 8 minutes. Remove from the pan and set aside.
3. In the same pan, add the onions, garlic and ginger. Cook for 4 – 5 minutes until softened.
4. Stir in the berbere spice mix and tomato purée. Cook for another 2 – 3 minutes, stirring constantly, until fragrant.
5. Return the browned chicken drumsticks to the pan. Add the chicken stock, cover and simmer on a low heat for 45 minutes, or until the chicken is cooked through.
6. Add the hard-boiled eggs to the pan and simmer for an additional 10 minutes to allow the flavours to combine.
7. Garnish with chopped fresh coriander and serve with the accompaniments.
