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Le Chaudron recipe
Doro wat éthiopien
Ethiopian doro wat (chicken stew)
⏱ 90 minServes 4Medium460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8chicken thighs
4onions, finely sliced
3 tbspberbere spice
60 g (2 oz)clarified butter
2 clovesgarlic, grated
4hard-boiled eggs, peeled
- 8 chicken thighs
- 4 onions, finely sliced
- 3 tbsp berbere spice
- 60 g (2 oz) clarified butter
- 2 cloves garlic, grated
- 4 hard-boiled eggs, peeled
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onions in a dry pot for 15 minutes, stirring often, until very soft.
- Add the butter, garlic and berbere and stir for 5 minutes.
- Add a large glass of water and bring to a simmer.
- Add the chicken thighs, cover and simmer for 40 minutes.
- Lightly score the eggs and add to the sauce.
- Cook 10 minutes more, uncovered, to thicken, and serve hot on injera.
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