Ethiopian Doro Wat

Doro Wat is the celebrated national dish of Ethiopia, a rich and deeply flavorful chicken stew that is central to family gatherings and special occasions. Its signature characteristic is its vibrant, deep-red color and complex, spicy flavor, which comes from a generous amount of berbere, a traditional Ethiopian spice blend. The stew is made by slow-cooking onions until they are deeply caramelized and practically melt into the sauce, which also includes niter kibbeh (a spiced clarified butter). The chicken becomes incredibly tender, and whole hard-boiled eggs are often added to the stew. Doro Wat is traditionally served on a large platter of injera, a spongy, slightly sour flatbread, which is used to scoop up the delicious stew.