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Doro Wot/Tsebhi Doro Recipe

Ingredients:

Three pounds of red or yellow diced onions (diced medium finely)
One whole chicken (preferably all natural or organic) washed and cut. Watch video to see how to cut and wash it properly for the wot.
Four table spoons of berbere
Three table spoons of kibe (Ethiopian or Eritrean spiced butter)
Four ounces of conola oil, vegetable oil or olive oil
Boiled eggs (optional)
Two teaspoons of salt
Four cups of boiled water
One lemon (cut in 4 quarters)
Minced Garlic – a half of a head (optional- not shown in the video but is a nice addition)
Half teaspoon of black pepper (optional- not shown in the video but is a nice addition)

Preparation for cooking:

Dice the onions to medium fine consistency
Mince the garlic (optional but is nice addition)
Cut and wash the chicken and soak it in lemon and salt
Boil the eggs (optional)

Recipe:

Heat the onions in a pot on low heat stirring often until the moisture evaporates
Add the oil and sauté for 5 minutes (the onion will brown lightly)
Add the berbere and sauté it for about 13 minutes. The sautéed onions with the berbere is called “kulet”. Add splashes of water to the kulet as it sautés so that the paste does not stick to the bottom of the pot.
Add the spiced butter and continue sautéing for another 5 minutes stirring often. Add splashes of water as needed.
Rinse the cut and washed chicken 3 times. Squeeze out the water in each piece of chicken and add it to the kulet. Increase the heat to medium and let the chicken stew in the kulet for 20 minutes. The natural juices of the chicken will begin to seep out of the chicken, rendering the stew less dense. Stir the stew from time to time, but do so gently to keep the chicken from falling off the bone
Add half of cup to two cups of the boiled water, the minced garlic and the salt
Let it continue stewing for another 5 minutes, and turn off the stove.
Add the peeled boiled eggs (cut as per the video).

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