Whole 30 Gluten Free Doro Wat
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Learn more →Ingredients
4 servings
For the stew
- 3 lbs bone-in, skin-on chicken pieces (legs and thighs), skin removed
- 1 tbsp fresh lemon juice
- 1 tsp salt, divided
- 4 large eggs
- 2 lbs yellow onions (about 4 medium), finely chopped
- 4 tbsp niter kibbeh (ethiopian spiced clarified butter) or unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp berbere spice blend
- 1 tbsp tomato paste
- 1 cup chicken broth
- ½ cup dry red wine broth or additional chicken broth
- ¼ tsp ground cardamom
- ¼ tsp black pepper
For serving
- injera (gluten free teff injera) or cooked white rice, for serving (optional)
Can be omittedgluten free teff injera
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry and rub all over with the lemon juice and 1/2 tsp of the salt. Set aside at room temperature while you prepare the onions.
- 2
Place the eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. Transfer the eggs to a bowl of cold water and let cool for 5 minutes, then peel. Using a fork or skewer, prick each egg all over about 8–10 times so the sauce can penetrate. Set aside.
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