dinner

Ethiopian Doro Wat with Injera and Ayib

Name: Ethiopian Doro Wat with Injera and Ayib
Ingredients: 4 large (about 1.5 lbs / 680 g) Bone-in, skin-on chicken thighs; 2 large (about 1 lb / 450 g) Yellow onions, finely chopped; 6 cloves Garlic, minced; 1 tablespoon Ginger, grated; 3 tablespoons Berbere spice blend; 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter); 1 cup (240 ml) Chicken broth; 2 large Hard-boiled eggs, peeled; 1/2 cup (120 g) - for Ayib Plain whole-milk yogurt; 1 teaspoon Salt, to taste; 2 large pieces Tef sourdough flatbread (Injera), for serving

Nutrition

3434

kcal

Calories

229

Protein

146

Carbs

219

Fat

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Ingredients(11)

Bone-in, skin-on chicken thighs4 large (about 1.5 lbs / 680 g)

Yellow onions, finely chopped2 large (about 1 lb / 450 g)

Garlic, minced6 cloves

Ginger, grated1 tablespoon

Berbere spice blend3 tablespoons

Niter Kibbeh (Ethiopian spiced clarified butter)2 tablespoons

Chicken broth1 cup (240 ml)

Hard-boiled eggs, peeled2 large

Plain whole-milk yogurt1/2 cup (120 g) - for Ayib

Salt, to taste1 teaspoon

Tef sourdough flatbread (Injera), for serving2 large pieces

Instructions

Prepare the Chicken: Pat the chicken thighs very dry with paper towels. Season generously with salt.

Sauté the Onions: In a large, heavy-bottomed pot or Dutch oven, heat the Niter Kibbeh over medium heat until shimmering. Add the finely chopped onions and a pinch of salt. Cook, stirring frequently, until the onions are deeply softened and starting to turn golden brown, about 20-25 minutes. This slow caramelization is key to the sauce's depth.

Build the Flavor Base: Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant. Stir in the berbere spice blend and cook for another minute, stirring constantly, until the spices bloom and become aromatic.

Sear the Chicken: Push the onion mixture to the sides of the pot. Add the chicken thighs, skin-side down, to the center. Sear for 3-4 minutes until the skin is golden brown and slightly crispy. Flip the chicken and sear the other side for 2 minutes.

Simmer the Wat: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to a rich, stew-like consistency. Stir occasionally to prevent sticking. Adjust salt to taste.

Prepare the Ayib: While the wat simmers, combine the plain yogurt with a pinch of salt in a small bowl. Stir until smooth. This is your simple, cooling Ayib.

Assemble and Serve: To serve, ladle the Doro Wat onto a large platter or individual plates. Nestle the hard-boiled eggs into the stew. Serve immediately with torn pieces of injera on the side for scooping. Drizzle a little extra Niter Kibbeh over the wat if desired. The Ayib can be served in a small bowl alongside for diners to spoon over their wat.