Doro Wat is a spicy Ethiopian chicken stew that is rich in flavor, typically served with injera. The blend of spices and the slow cooking method make this dish deeply satisfying and perfect for a dinner gathering.
In a large bowl, marinate the chicken pieces with lemon juice and salt. Let it sit for at least 30 minutes.
Heat olive oil in a large pot over medium heat. Add chopped onions and cook until golden brown, stirring frequently (about 15-20 minutes).
Once the onions are browned, add minced garlic and ginger. Stir and cook for another 2-3 minutes until fragrant.
Add the berbere spice mix to the pot, stirring well to incorporate it into the onion mixture. Cook for about 2 minutes to bloom the spices.
Add the marinated chicken pieces to the pot, a few at a time if necessary. Stir to coat the chicken with the spice and onion mixture.
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let it simmer for about 45 minutes to 1 hour until the chicken is cooked through and tender.
If using, add the hard-boiled eggs during the last 10 minutes of cooking, allowing them to absorb some of the flavors.
Check seasoning and adjust salt if needed. Garnish with fresh cilantro before serving.
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