Ethiopian · Dinner
Spiced Braised Chicken with Egg
Doro Wat
Around 30% fewer calories and significantly lower saturated fat, niter kibbeh reduced by two thirds and replaced with a small amount of olive oil, with the full authentic depth of berbere spicing, the characteristic deep red sauce, and the slow-braised chicken and whole egg of the classic Ethiopian dish.
$
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
420Calories
38gProtein
16gFat
18gCarbs
5gSugar
3gFiber
680mgSodium
185mgChol
Goes well with
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international
Instructions
1
Prep
Score chicken pieces deeply, rub with lemon juice and salt, set aside 15 minutes. Mince 3 garlic cloves, grate 15g ginger, finely dice 2 large red onions. Pierce 3 hard-boiled eggs all over with a fork.
2
Sweat
Heat 0.5 tbsp olive oil in a medium heavy pot over medium heat. Add diced onions, cook 15–18 minutes stirring regularly until very soft, deeply golden, and almost melting.
3
Bloom
Add minced garlic and grated ginger, cook 2 minutes. Add 2 tbsp berbere, 0.5 tsp cardamom, 0.25 tsp fenugreek, stir over low heat 3 minutes until deeply fragrant and spices coat the onion base.
4
Build
Stir in 1 tbsp tomato purée for 1 minute. Add 150ml chicken stock, bring to a simmer over medium heat, then add scored chicken pieces.
5
Braise
Cover pot and braise chicken over low heat 40 minutes until very tender. Add whole hard-boiled eggs, gently push into sauce, simmer uncovered 12 minutes until sauce reduces and deepens.
6
Finish and plate
Adjust seasoning with salt to taste. Spoon doro wat onto injera or flatbread, ensuring each serving has chicken, sauce, and egg. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) skinless chicken pieces
- 3 hard-boiled eggs
- 0.5 tbsp olive oil
- 2 large red onions
- 3 garlic cloves
- 15g (0.5 oz) fresh ginger
- 2 tbsp berbere spice blend
- 0.5 tsp ground cardamom
- 0.25 tsp ground fenugreek
- 1 tbsp tomato purée
- 150ml (2/3 cup) chicken stock
- 0.5 lemon
- salt to taste
- injera or flatbread