Gerado por IA — não é conselho médico. Verifique antes de cozinhar.
Contém
Ovos
Tempo de preparo
20 min
Tempo de cozimento
75 min
Tempo total
95 min
Ingredientes
Utensílios
- Heavy-bottomed pot or Dutch ovenAlternativa: Large skillet with lid
- Wooden spoon
★ = Essencial
Instruções
Finely chop Red onions and cook in a dry pot over medium heat for 20 minutes until deeply caramelized, adding water as needed to prevent burning.
✓ Ponto de verificação: Onions turn dark reddish-brown and very softAdd Berbere spice blend and stir for 2 minutes until fragrant. Add Bone-in chicken thighs and coat thoroughly.
✓ Ponto de verificação: Spices darken slightly and chicken begins to brownAdd 2 cups water, cover and simmer for 45 minutes until chicken is tender. Add peeled Hard-boiled eggs in the last 10 minutes.
✓ Ponto de verificação: Sauce thickens and coats the back of a spoonServe hot stew over torn Injera flatbread pieces.
✓ Ponto de verificação: Injera absorbs the rich red sauce
Nutrição
(por porção)
580
Calorias
42g
Proteínas
35g
Carboidratos
28g
Gorduras
6g
Fibras
Armazenamento
Geladeira: 3 dias
Congelador: 2 meses
Store stew and injera separately. Reheat stew gently on stovetop.
Reaquecimento: Add a splash of water when reheating to loosen the sauce.
Variações
- Extra Spicy Doro Wat: Double the berbere and add minced fresh chilies
- Vegetable Doro Wat: Replace chicken with chickpeas and add carrots
- Mild Family Version: Reduce berbere to 2 tbsp and add a pinch of sugar
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