ETHIOPIA

Injera with Doro Wat

Ethiopia's national dish: spicy chicken stew scooped up with sour teff flatbread.

Prep: 20 min · Cook: 60 min · Serves 4 · Difficulty: HARD

Ingredients

• 1 whole chicken, cut up
• 3 tbsp berbere spice
• 2 large onions, finely chopped
• 4 hard-boiled eggs
• 1/2 cup niter kibbeh (spiced butter)
• Injera flatbread, to serve

Steps

1. Slowly cook chopped onions with no oil until deeply softened, stirring often, about 20 minutes.
2. Add niter kibbeh and berbere, fry until fragrant.
3. Add chicken pieces, coat well, then add a little water and simmer 30-40 minutes.
4. Add the boiled eggs in the last 10 minutes so they soak up the sauce.
5. Serve atop injera, tearing off pieces of injera to scoop the stew.