Doro Wat

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In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and cook, stirring frequently, for about 15-20 minutes until they are golden brown.

Ingredients quick view

2 pounds chicken parts (legs or thighs)

4 large onions, finely chopped

1/4 cup vegetable oil

4 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons berbere spice

1 teaspoon paprika

1 cup chicken broth

2 hard-boiled eggs (optional)

Salt to taste

Black pepper to taste

1 tablespoon lemon juice

Tips quick view

For more heat, add extra berbere spice or a pinch of cayenne pepper.

Let the stew sit for a few hours or overnight for even better flavor. It can be reheated easily for meals later in the week.

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