Doro Wat (Stewed Chicken Legs with Berbere and Eggs)

Low and slow is the name of the game for this recipe. All of these amazing African flavors come together to produce an absolutely incredible dish that will stick in your memory for quite some time.

Our first time cooking African cuisine did not disappoint! Low and slow is the name of the game for this recipe – all of the different amazing flavors from the Berbere spices, onions, garlic and ginger come together to produce an absolutely incredible dish that will stick in your memory for quite some time. We kept coming back for more and more until we were too full to eat anything else. Rice or flatbreads are an excellent side to this meal to soak up the “liquid gold” in your bowl. Give this dish a chance and add it to your recipe list for this weekend!

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Ingredients and Recipe

Stewed Chicken Legs with Berbere and Eggs (Doro Wat)

Recipe Credit
Cookbook – In Bibi's Kitchen (p. 53)
Author – Hawa Hassan
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 20 mins
Cook Time 1 hr 30 mins
Hands-Off Cooking Time 1 hr
Total Time 1 hr 50 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Coffee or Spice Grinder (optional)
  • Mesh Sieve (optional)
  • Frying Pan
  • Liquid Measuring Cup
  • Large Pot
  • Medium Saucepan
  • Slotted Spoon
  • Serving Spoon

Ingredients

For the Berbere Spice Mix (you can also use store-bought berbere spice mix, if desired)

  • 1 cinnamon stick
  • 1 tbsp coriander seeds
  • 1 tsp fenugreek seeds you can find these on Amazon or other spice websites
  • 1 tsp black peppercorns
  • 6 cardamom pods
  • 3 allspice berries
  • 4 dried chiles de àrbol stemmed (and seeded, if desired)
  • ¼ cup dried onion flakes also known as dried minced onion
  • 3 tbsp sweet paprika
  • ½ tsp ground ginger
  • ½ tsp freshly grated nutmeg (or ground nutmeg)

For the Sauce, Chicken and Eggs

  • 3 tbsp unsalted butter or ghee
  • 2 large red onions diced
  • 6 cloves garlic minced
  • 2 tbsp ginger minced
  • 1 tsp kosher salt
  • 2 medium vine-ripened tomatoes diced
  • 1 cup water
  • 8 chicken drumsticks

For the Eggs

  • 8 eggs
  • 4 cups water
  • ice cubes

Instructions

For the Berbere Spice Mix (optional, if using store-bought berbere spice mix)

  • Place the cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a frying over medium heat. Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2-3 minutes. Let cool.
  • Transfer the mixture to a clean coffee or spice grinder, add the chiles and onion flakes, and grind to a fine powder.
  • Transfer the ground spices to a fine-mesh sieve set over a bowl and sift. Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices.
  • Add paprika, ginger and nutmeg. Whisk well to combine and transfer the mixture to an airtight jar, which can be stored in a cool, dark place for up to 3 months.

For the Sauce and Chicken

  • Melt the 3 tbsp of butter in a large pot set over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
  • Stir in 3 tbsp of the berbere spice mix and salt and cook for 1-2 minutes, stirring, until very aromatic.
  • Add the tomatoes and cook for about 10 minutes, stirring, until they've reduced down and the mixture is almost dry. Add the water, increase the heat to high, and bring to a boil. Then reduce the heat to low to maintain a simmer. Season the chicken drumsticks with salt and then nestle them into the pot. Cover the pot with a lid and cook for about 1 hour, removing the lid and stirring the pot every 10-15 minutes, until the chicken is very tender.

For the Eggs

  • While the chicken is cooking, fill a medium bowl with cold water and add about 5-10 ice cubes to create an ice water bath. Keep in the sink until ready to use.
  • Over high heat, bring a medium saucepan filled 4 cups of water to a boil. Then turn down the heat to medium-low for a rolling boil. Add the eggs and cook for 6 minutes for soft boiled eggs. They will be added to the sauce and chicken later and will cook a bit further, so we recommend taking out after 6 minutes.
  • Remove the eggs from the saucepan using a slotted spoon and place them directly into the ice water bath. This will stop the eggs from cooking and the ice water will also make them easier to peel. Let sit for 5-10 minutes.
  • Remove the eggs and peel them, carefully, and placing them on a large plate. Set aside.

For the Sauce and Chicken (continued)

  • Once the chicken has been cooking for about 1 hour and the chicken is very tender, add the soft boiled eggs and cook for 5 minutes, stirring carefully, until the eggs are nicely coated with the sauce.
  • Use a slotted spoon to transfer the chicken drumsticks and eggs to a serving dish.
  • Increase the heat to high, return the sauce to a boil, and cook until slightly reduced and thickened, about 5 minutes. Spoon the sauce over the chicken and eggs. Serve immediately and enjoy!

Notes

This dish goes really well with cooked rice or flatbread.
Author: Hawa Hassan
Course: Dinner
Cuisine: African

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In Bibi’s Kitchen

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