Ingredients

Method

1. 1. Toast and Grind Berbere Spices Heat a dry cast iron skillet over medium heat and toast the dried chiles for 2-3 minutes until fragrant but not burned. Transfer to a spice grinder or food processor and add remaining spice blend ingredients. Grind until you achieve a fine, uniform powder.

   Watch for: The spices should smell intensely aromatic and the powder should be fine with no large chunks

   Tip: Store extra berbere in an airtight container for up to 6 months

2. 2. Build the Onion Base Heat niter kibbeh in a heavy-bottomed Dutch oven over medium heat. Add chopped onions and cook, stirring frequently, until deeply caramelized and mahogany brown. This slow cooking process develops the signature sweet-savory base that makes doro wot special.

   Watch for: Onions should be dark brown and jammy, with no raw bite remaining

   Tip: Don't rush this step - properly caramelized onions are crucial for authentic flavor

3. 3. Bloom the Spices and Heat Add minced garlic, ginger, and habanero peppers to the caramelized onions, cooking for 1 minute until fragrant. Stir in 6 tablespoons of berbere spice blend and tomato paste, cooking for another 2 minutes to bloom the spices. The mixture should be deeply aromatic and brick red in color.

   Watch for: The spice paste should sizzle actively and smell intensely fragrant without any raw spice scent

4. 4. Braise the Chicken Nestle chicken thighs into the spice paste, turning to coat completely. Add wine, stock, salt, and pepper, bringing to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Add hard-boiled eggs for the final 15 minutes of cooking. The chicken should be fall-off-the-bone tender and the sauce thick enough to coat a spoon.

   Watch for: Chicken is done when it shreds easily with a fork and the sauce has reduced to a rich, coating consistency