Literally chicken stew, Doro Wat is a spicy Ethiopian dish prepared for special occasions. Different mixtures of local spices are used such as berbere or Niter Kibbeh, which we will use here.

For 4 people

Preparation: 25 mins

Cooking: 1 hr 15 mins

Ingredients:

- 4 chicken legs

- 2 chicken livers

- 2 chicken gizzards

- 4 onions

- 3 shallots

- 6 cloves of garlic

- 4 eggs

- 2cm of fresh ginger

- 2 peeled tomatoes

- 120 g of tomato paste

- 4 tbsp of sunflower oil

- 60ml of Tej (or Chouchen - a type of mead from Brittany)

 - 1 fresh lemon

- 15 cl of water

- 500g of soft butter

- 1 tbsp of fenugreek seeds

- 1 tbsp of Albert Ménès whole cumin

- 4 sage leaves

- 1 tbsp of Albert Ménès ground ginger

- 1 tbsp of Albert Ménès cardamom

- ½ tsp. of Albert Ménès Turmeric

- 1 tbsp of oregano

- 1 tbsp of Albert Ménès basil

Preparation:

1) Start by creating your Niter Kibbeh. Finely chop an onion and squeeze 1 clove of garlic. In a frying pan over low heat, melt the butter and add the chopped garlic and onion, Albert Ménès ginger, fenugreek, cumin, cardamom, turmeric, oregano, basil and sage leaves. Then leave for about 20 minutes, stirring regularly. Strain and reserve in a jar.

2) Fry the livers and gizzards in a pan. Then cut them into quarters and set aside.

3) Place the chicken pieces in a large bowl and add the 15 cl of water as well as salt, the juice of the lemon squeezed beforehand and the lemon peel that you will have kept. Mix everything together and leave aside for about 20 minutes, then rinse quickly.

4) Brown the chicken in oil for about 5 minutes in a casserole dish. Chop the onions and shallots and pour them into the pot, cover and leave for about ten minutes, stirring regularly.

5) Dice the tomatoes and add them to the chicken with the concentrate. Cover again, lower the heat and leave for about 20 minutes.

6) Finally, add the piece of ginger, press the remaining garlic, the 2 tablespoons of Niter Kibbeh and the Tej/Chouchen/mead. Add salt and pepper to taste, cover and cook for 15 minutes.

7) In the meantime, make hard-boiled eggs with the 3 eggs, then shell them and pierce them three times on each side with the tip of a thin knife.

8) Dip your eggs into the sauce and simmer for 10 minutes. Your Doro Wat is ready!

Keywords: Africa, Cardamom, Basil, Ground Cumin, Turmeric, Ginger, Oregano, Chicken, Chicken Stew, African recipe