Doro wat

Name: Doro wat
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g boneless skinless chicken thighs in 4 portions; 600 g peeled very finely chopped red onion; 40 g plain ghee; 10 g peeled chopped garlic; 15 g peeled grated fresh ginger; 12 g food-grade berbere, heat varies by brand; 30 g tomato paste; 250 ml drinking water, plus more if needed; 4 already hard-boiled cooled peeled eggs; Up to 2 g salt

🍗 Chicken in slow onion and berbere sauce with hard-boiled eggs; plain-ghee adaptation.

Ingredients

600 g boneless skinless chicken thighs in 4 portions
600 g peeled very finely chopped red onion
40 g plain ghee
10 g peeled chopped garlic
15 g peeled grated fresh ginger
12 g food-grade berbere, heat varies by brand
30 g tomato paste
250 ml drinking water, plus more if needed
4 already hard-boiled cooled peeled eggs
Up to 2 g salt

Preparation

Keep chicken chilled while preparing aromatics. Do not wash raw chicken. Have 4 already hard-boiled peeled eggs ready.

Cook onions without fat in heavy pan over low heat about 35 minutes, stirring often, adding spoonfuls from measured water if needed until soft coloured paste without burning.

Add ghee, garlic, ginger, berbere and tomato paste; cook gently 5 minutes stirring and loosening with water if needed.

Add chicken and remaining measured water, coat, partly cover and simmer about 30 minutes, turning gently, until at least 74 °C in thickest centre. Extend if necessary.

Make 2 shallow cuts in each cooked egg with clean knife, add and heat gently 5 minutes. Adjust sauce with hot water and taste before salt.

Divide 4 portions each with chicken, one egg and sauce. Plain ghee replaces niter kibbeh here; time excludes precooking eggs and any side.