Featured in City Eats New Orleans by Beth D’Addono, this Ethiopian Doro Wot recipe comes from the chefs at Addis in New Orleans.
recipe 
yields
Serves 6 to 8
1 whole chicken, cut into pieces
3 tablespoons fresh lemon juice or white vinegar
3 pounds red onions, peeled
2 tablespoons vegetable oil
3 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1-2 cups berbere seasoning blend
7 cups water
12 eggs, hard-boiled and peeled
3 tablespoons unsalted butter
Ingredients
steps
- Put chicken in bowl; add lemon juice or vinegar and stir to coat. Set aside.
- Cut red onions into quarters and add to food processor. Pulse a few times, scraping down sides until you have a chunky puree.
- Add oil to 3- or 4-quart heavy saucepan, preferably a cast-iron Dutch oven, set over medium-low heat. Add red onion puree and cook over low heat at least 2 hours.
- Add garlic and ginger to pot. Simmer on low for an additional 30 minutes to 1 hour to blend flavors.
- Add berbere and let mixture simmer another 1 hour until thickened.
- After berbere and onions reduce to a dark, thick sauce called kulet, add chicken and half the water. Cook 30 minutes and then add remaining water, cooking another 30 minutes to 1 hour until chicken is tender. If you like your stew thicker, add less water, or if you prefer more sauce, add more water.
- Poke holes into boiled eggs with fork to help infuse flavor, and add to stew. Stir in butter. Remove from heat and let stew rest at least 30 minutes to let flavors mingle before serving.
Date Published: 09.24.24
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Recipe by
Addis New Orleans -
Contributing City
New Orleans
