Doro Wat is a spicy Ethiopian chicken stew that packs a flavorful punch with its unique berbere spice blend. This dish is traditionally slow-cooked and served with injera, a spongy sourdough flatbread that doubles as a utensil. To prepare, sauté onions in clarified butter until caramelized, then add garlic, ginger, and berbere spice. Coat the chicken pieces in the sauce and let them simmer, adding water or stock as needed. Boiled eggs are often added to the stew for extra richness. Serve the dish over injera, allowing the bread to soak up the flavorful sauce for an authentic experience.
