Doro Wot
ዶሮ ወጥ·(doh-roh waht)
Sunday Suppers: Slow Wots & Gathering
This is it, the undisputed heavyweight champion of Ethiopian cooking. To recreate that intoxicating Sunday smell in a Tuesday kitchen, you have to respect the kulet. The secret every Ethiopian grandmother knows is to dry-roast a massive volume of onions until they collapse into a sweet, dark paste before a single drop of fat touches the pan. It takes patience, but by employing a food processor and pre-cut chicken, this majestic, deeply spiced stew is entirely within your reach.
Before you start
Blend the Mekelesha spices in advance.
In a small jar, combine 1/2 tsp ground cardamom, 1/2 tsp black pepper, 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp cloves, and 1/8 tsp nutmeg. You will use 1/2 tsp of this mixture for the stew and can save the rest in your pantry.
Ingredients
- bone-in skinless chicken drumsticks and thighs3 lb
- lemon1 med
- kosher salt1 tbsp
- red onions4 lb
- neutral oil1/4 cup
- Niter Kibbeh5 tbsp
- garlic3 tbsp
- fresh ginger root2 tbsp
- authentic Berbere spice blend1/2 cup
- tomato paste2 tbsp
- chicken stock2 cup
- Mekelesha spice blend1/2 tsp
- eggs6 large
Method
- 01
Cleanse the chicken in the traditional manner.
Place the skinless chicken pieces in a large bowl, squeeze the lemon juice over the top, and sprinkle with salt. Massage it into the meat and let it sit for 15 to 30 minutes to draw out impurities and tighten the flesh while you prepare the onions.
- 02
Mince the onions into a chunky puree.
Working in batches, pulse the roughly chopped red onions in a food processor until they are extremely fine. Do not completely liquefy them, but ensure there are no large chunks remaining.
- 03
Dry-roast the onions to build the kulet.
Heat a large, heavy-bottomed Dutch oven over medium heat. Add the processed onions directly to the dry pot and cook uncovered for 45 to 60 minutes, stirring frequently. Let the natural water evaporate entirely until the volume reduces by half and you are left with a dry, golden-brown paste.
- 04
Introduce the fats and aromatics.
Once the onions are deeply caramelized, pour in the neutral oil and 4 tablespoons of the Niter Kibbeh. Fry the onions in the fat for 5 minutes, then stir in the minced garlic and ginger, cooking for another 2 to 3 minutes until fiercely fragrant.
- 05
Bloom the berbere spice blend.
Stir the tomato paste and berbere into the pot, cooking constantly for 3 to 5 minutes until the mixture turns a deep, dark mahogany. If the spices threaten to scorch, splash in a little hot water and keep stirring.
- 06
Simmer the chicken.
Shake any excess liquid off the chicken pieces and nestle them into the thick spice paste, turning to coat them completely. Pour in the chicken stock, bring to a gentle boil, then reduce the heat to low. Cover and simmer for 45 to 60 minutes, stirring occasionally, until the chicken is incredibly tender and a vibrant red layer of oil floats on top.
- 07
Apply the final flourish.
Pierce the hard-boiled eggs all over with a fork so the spicy sauce can penetrate the whites. Gently bury the eggs in the bubbling sauce, sprinkle in the Mekelesha spice blend, and add the final tablespoon of Niter Kibbeh. Simmer for a final 10 minutes to let the flavors marry, then serve communally over fresh injera.
Notes
Utilize the weeknight kulet hack.
The grueling 60-minute onion dry-roast can be batched on a weekend and frozen in sealed bags. When the craving hits on a busy weeknight, thaw the paste, heat it with the butter and berbere, and you are 45 minutes away from an incredibly authentic dinner.
Source authentic Berbere.
Generic chili powder will completely ruin this dish. Seek out authentic Ethiopian Berbere from a specialized grocer or reputable online spice purveyor to ensure the correct depth of flavor and heat.
Substitute the Niter Kibbeh if necessary.
If you cannot find Ethiopian spiced clarified butter, you can substitute an equal amount of ghee mixed with a small pinch of ground cardamom and fenugreek.