Injera with Doro Wat, Northern Virginia Style
A slow-simmered berbere-spiced chicken stew served over injera, reflecting the large Ethiopian community centered in Northern Virginia.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 24
- protein
- 32
- calories
- 420
Instructions
- 1
Cook the chopped onions in a dry Dutch oven over medium heat. Stir often for 15–20 minutes until deeply softened.
- 2
Stir in the niter kibbeh, garlic, and ginger. Cook for 3 minutes.
- 3
Add the berbere spice and stir. Cook for 2 minutes to heat and release the spice flavors.
- 4
Add the chicken broth. Bring the liquid to a simmer.
- 5
Add the chicken thighs and cover the pot. Simmer for 40–45 minutes until tender.
- 6
Cut shallow slits in the hard-boiled eggs. Add them to the stew for the last 10 minutes.
- 7
Taste the stew and add salt as needed.
- 8
Serve hot over injera bread.
Chef's tips
Cook the onions slowly without oil at first to build rich flavor before adding berbere. Use a good-quality berbere spice blend, found at Ethiopian markets along Route 50 in Falls Church.
Storage
Refrigerate up to 4 days; freezes well up to 2 months.
Reheating
Reheat gently on the stovetop, adding a splash of water if too thick.
Common mistakes to avoid
- •Rushing the onions, which weakens the dish's rich flavor.
- •Using too little berbere, which dulls the signature spicy heat.
Serving suggestions
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