Doro Wett - Stewed Berbéré chicken
In Ethiopia, Wett is served on injera, a bread like pancake made from t'ef, a local grain. We often serve it with rice, bulgur, attieke (cassava couscous) or with a simple side of shallot seasoned mashed potatoes.
Ingredients
- 6 chicken wings
- 6 chicken legs (drumsticks and thighs)
- 6 red onions, coarsely diced
- Juice of 2 limes
- 8 tbsp spiced butter or ghee
- 3 tbsp Ethiopian Berbéré, ground
- 4 tbsp fresh ginger, chopped
- 3 garlic cloves, chopped
- 1 Tbsp salt
- ½ cup (125 ml) red wine
- 6 hard boiled eggs
Method
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1
Wash the chicken thoroughly. Sponge dry and place in a bowl.
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2
Add the onions, lime juice and salt. Mix well and ideally allow to marinate for1 hour.
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3
Remove the onions from the bowl.
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4
Heat a large pot on medium heat. Add half the butter and the onions. Cook stirring regularly until the onions wilt (10 minutes).
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5
Add the ground Berbéré, ginger, garlic and the remaining butter. Cook until everything is well infused.
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6
Add the wine and 2 cups of water. Cover and simmer for 15 minutes.
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7
Add the chicken and cook until tender (30-40 minutes).
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8
Add the hard boiled eggs and taste for salt. Turn off the heat and let rest for 15 minutes before serving.
