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Doro Wot
Ethiopian

Doro Wotዶሮ ወጥ

The holiday classic: chicken and eggs in a deep red berbere sauce.

1 h 15 minServes 6Made with Martu Kulet

Ingredients

  • Martu Kulet · 1,500 gShop →
  • Whole chicken, cut into 12 pieces1
  • Lemon1
  • Niter kibbeh (spiced butter)3 tbsp
  • Garlic & ginger, crushed1 tbsp
  • Eggs, boiled and peeled6
  • Water2 cups
  • Saltto taste
Martu Kulet

Slow-cooked red onions with oil and berbere. The ready base for every red wot.

Method

  1. Wash the chicken pieces thoroughly in water with lemon juice, then drain.

  2. Warm 1,500 g of Martu Kulet in a heavy pot for 10 minutes, stirring.

  3. Add the niter kibbeh and the garlic and ginger. Cook for 10 more minutes.

  4. Add the chicken and the water. Cover and simmer for 40 minutes (or until the chicken is cooked), turning the pieces now and then.

  5. Score the eggs lightly, add them to the pot and simmer for 10 minutes. Season with salt.

  6. Serve hot with injera.

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