Doro Wat (Ethiopian Chicken Stew, Sunday's National Dish) 🍗

Zubereitung

1. 1

   Melt butter in a heavy pot and add all the onion with a pinch of salt. Dry-ish cook over medium-low, stirring often, 45–60 minutes: the pot should smell sweet, the onions golden and jammy, no browning. This is the dish.

2. 2

   Push the onions around to open a well, add berbere (and tomato paste if using), and fry the paste in the fat, stirring, 10 minutes, until dark red and glossy.

3. 3

   Add chicken, turn to coat, cover the pot and cook on its own steam 15 minutes; then add water to cover halfway, lemon and salt. Simmer 25–30 minutes until the meat gives from the bone.

4. 4

   Lower the peeled eggs into the stew, spoon red sauce over them, and simmer 5 more minutes. If the sauce is thin, fish out chicken and eggs and boil the sauce down; it should be glossy and thick.

5. 5

   Finish with the last butter (or niter kibbeh) stirred in off the heat for the signature sheen.

6. 6

   Serve over torn injera on a shared platter — eggs halved at the table — and feed the first gursha (a wrapped bite, no hands visible to the giver) to whoever you like most.