Prepare the chicken: Pat the chicken pieces dry and place them in a large bowl. Add the lemon juice and ½ teaspoon of the sea salt. Turn the pieces until evenly coated, then cover and allow them to rest for 20 minutes.
Prepare the eggs: Peel the hard-boiled eggs and make three or four shallow slits around each egg. Do not cut through to the yolk. Set the eggs aside while preparing the stew.
Cook the onions: Place the finely chopped onions in a large, heavy-bottomed pot without adding oil. Cook over medium-low heat for 20–25 minutes, stirring frequently, until the onions are very soft and most of their moisture has evaporated. If they begin sticking, add one tablespoon of water and continue stirring.
Add the spiced butter: Stir the niter kibbeh or unsalted butter into the softened onions. Cook for approximately 5 minutes, allowing the onions to absorb the butter and become lightly caramelized.
Build the aromatic base: Add the minced garlic and grated ginger. Cook for 1–2 minutes, stirring continuously, until fragrant.
Bloom the Berbere: Reduce the heat to low. Add the CaMasi Maison™ Ethiopian Berbere Spice Blend and stir thoroughly. Cook gently for 2–3 minutes to release the spices’ aroma. Add a small splash of chicken stock if the mixture becomes too dry; do not allow the spices to burn.
Develop the sauce: Stir in the tomato paste and cook for another 2 minutes. Gradually pour in the chicken stock while stirring, scraping any flavorful browned pieces from the bottom of the pot. Bring the sauce to a gentle simmer.
Add the chicken: Place the seasoned chicken pieces into the sauce and turn each piece until thoroughly coated. Add the remaining ½ teaspoon of salt.
Slow-simmer the stew: Partially cover the pot and simmer over low heat for 40–50 minutes. Turn the chicken occasionally and stir the sauce to prevent sticking. Add a small amount of water or stock only when necessary; Doro Wat should remain thick and richly concentrated rather than watery.
Add the eggs: When the chicken is tender, gently place the slit hard-boiled eggs into the stew. Spoon the sauce over each egg and simmer uncovered for another 10–15 minutes so the eggs absorb the Berbere flavor.
Finish the stew: Check that the chicken is fully cooked and has reached an internal temperature of 165°F (74°C). Taste the sauce and adjust the salt or Berbere spice as desired.
Rest and serve: Remove the pot from the heat and allow the Doro Wat to rest for 5–10 minutes. Serve warm with injera, placing one egg alongside each portion.
A NOTE FROM THE MAISON
Maison Notes
For the deepest flavor, cook the onions slowly before adding the butter and spices. Doro Wat should have a rich, concentrated sauce rather than a thin consistency. Increase or reduce the Berbere according to your preferred heat level.
PLEASE NOTE
Allergen Information
Contains eggs. Contains milk if prepared with dairy-based niter kibbeh or butter.
