Doro W’et (Ethiopian Chicken Stew)


1/3 cup clarified butter
2 medium yellow onions, chopped
3 large cloves garlic, minced
1/2 tsp Dried, Ground Ginger
1/4 cup Berbere Spice Blend
Black pepper to taste
1/2 Cup chicken stock
3/4 Cup tomato sauce
2 lb chicken thighs, cubed
1/3 Cup natural peanut butter
1 hard boiled egg per person

Note: This dish is very spicy, reduce the amount of Berbere for a more mild flavor.


In a large pot or Dutch oven, add clarified butter and saute onions and garlic until translucent. Add ginger, Berbere spice blend, pepper, chicken stock, and tomato sauce, and allow mixture to simmer for 15 min.

Add chicken thighs to the sauce pot, stirring to ensure chicken pieces are fully coated with spicy tomato mixture, and simmer for another 20 min. Remove a small amount of the sauce and ladle into a small bowl. Combine reserved sauce with peanut butter, then return sauce to the pot.

Peel and lightly core the hard-boiled eggs and gently place in the dutch oven, so that the delicious juice can penetrate. Continue simmering until chicken is done (10-20 min).