Doro Wat (Spicy Chicken and Egg Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g bone-in chicken thighs
- 4 red onion
- 4 garlic cloves
- 20 g fresh ginger
- 3 tbsp berbere spice blend
- 2 tbsp tomato puree
- 50 g butter
- 4 eggs
- 1 lemon
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 683 kcal
- Protein
- 43.6 g
- Carbohydrate
- 17.4 g
- of which sugars
- 11.3 g
- Fat
- 47.4 g
- of which saturates
- 15.9 g
- Fibre
- 5.3 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and finely chop the red onions, then cook them in a dry large pot over low heat for 15 minutes, stirring often, until soft and starting to turn golden.
- 2
Add the vegetable oil and butter, then stir in the garlic, ginger and berbere spice blend and cook for 3 minutes until fragrant.
- 3
Stir in the tomato puree and 300ml water and bring to a simmer.
- 4
Add the chicken thighs, cover and simmer for 35 minutes, turning once, until the chicken is cooked through with no pink remaining and the sauce has thickened.
- 5
Boil the eggs for 8 minutes, cool under cold water, peel, then score each one lightly and add to the pot for the final 10 minutes so the sauce soaks in.
- 6
Squeeze over the lemon juice and taste for seasoning, then serve with flatbreads to scoop up the stew.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.