Slow-cooked spicy chicken with hard-boiled eggs (Doro wat) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 170) by Yohanis Gebreyesus and Jeff Koehler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Traditional injera

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on November 13, 2023

    Worth the time to make. The sauce got rave reviews and I will definitely make this again. I ended up throwing the sauce into my blender for a few minutes because the onions weren't breaking down as expected. This worked perfectly.

  • metacritic on June 20, 2022

    This is a phenomenal recipe, yielding a fantastic dish in the vein of chicken curry. As good an Ethiopian dish as I've had anywhere, including Ethiopia.

  • purrviciouz on January 07, 2020

    This was delicious, My husband was very excited. I served this with ginger and garlic collards and injera.

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