Ethiopia

Doro Wat, made with supermarket ingredients

Name: Doro Wat
Total time: 45 min
Yield: 2
Cuisine: Ethiopia
Ingredients: 450 g chicken thighs; 2 yellow onions, finely chopped; 3 tbsp berbere spice; 2 tbsp niter kibbeh; 1 tbsp lemon juice; 2 hard-boiled eggs; 1 tsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

45 min3 to wash

3 lazy steps

1
Marinate 450 g chicken thighs in 1 tbsp lemon juice and 1 tsp salt for 10 minutes.
2
Sauté 2 finely chopped yellow onions in a dry pot over medium heat until softened, then melt in 2 tbsp spiced butter and 3 tbsp berbere spice.
3
Add chicken and 120 ml water, cover and simmer for 30 minutes until tender, adding 2 peeled hard-boiled eggs in the last 5 minutes.

How it's eaten in Ethiopia

In Ethiopia, doro wat is traditionally served atop soft injera flatbread, which is used as an edible utensil to scoop the stew.

Ingredients (serves 2)

chicken thighs450 g
yellow onions, finely chopped2
Swap: 250 ml pre-chopped frozen onions（no knife prep）
berbere spice3 tbsp
Swap: 2 tbsp chili powder + 1 tbsp smoked paprika（pantry spice swap）
niter kibbeh2 tbsp
Swap: 2 tbsp unsalted butter + pinch of cumin（staple butter base）
lemon juice1 tbsp
hard-boiled eggs2
salt1 tsp

Authentic ingredients in Ethiopia

bone-in chicken legs450 g
red onions, minced3 large
berbere spice blend3 tbsp
niter kibbeh (spiced butter)3 tbsp
garlic paste1 tbsp
ginger paste1 tbsp
lemon juice1 tbsp
hard-boiled eggs2
salt1 tsp
korarima (Ethiopian cardamom)1/2 tsp

Optional authentic touch
Slow-caramelizing the dry onions for an hour before adding fat creates a richer, authentic flavor.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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