Table for TwoDoro Wat
Ethiopia's celebration stew: chicken and boiled eggs slow-simmered in a deep red berbere and onion sauce, eaten with injera.
Photo: Edsel Little / Wikimedia Commons (CC BY-SA 2.0)
⏱ 120 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Chicken legs or thighs, 4
- Red onions, 4, very finely chopped
- Berbere spice, 3 tbsp
- Niter kibbeh or butter, 4 tbsp
- Garlic, 4 cloves
- Ginger, 3 cm piece
- Tomato paste, 1 tbsp
- Eggs, 4, hard-boiled and peeled
- Lemon, 1
- Injera or flatbread, to serve
Steps
- Rub the chicken with lemon juice and salt and set aside.
- Cook the chopped onions in a dry pot over medium-low heat for 20 minutes, stirring, until soft and jammy.
- Add the butter, garlic, ginger, berbere and tomato paste and cook for 10 minutes more, adding splashes of water if it sticks.
- Add the chicken and 400 ml water, cover and simmer for 45 minutes until tender, then lightly score the eggs and add them for the last 10 minutes.
- Serve on injera, tearing pieces of bread to scoop up the stew.
Cook it together: One stirs the slow-cooking onions (it takes patience), the other preps the chicken and eggs — and you eat from one shared platter.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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