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tablespoons ghee, divided
pounds (3 large) red onions, finely chopped (see headnote)
Kosher salt and ground black pepper
cup berbere (see headnote)
medium garlic cloves, minced
pounds boneless, skinless chicken thighs, trimmed and halved
scallions, thinly sliced on the diagonal
jalapeño or Fresno chili, stemmed, seeded (if desired) and finely chopped (optional)
hard-cooked eggs, peeled and sliced (optional)
Lemon wedges, to serve
Very delicious and spice mix was not too hard to put together. Good one pot weeknight meal
This was quite good. However, I used 1/3 a cup of Frontier berbere and it was too spicy for my husband and son. Next time, I will use the spice recipe contained here.
Delicious recipe. I used the Milk Street recipe for the berbere and used 1/3 of a cup. It packed a pretty good kick, but my wife found it too spicy. Cutting her stew with plain yogurt worked to make it much less spicy for her. Not complaining at all though, I loved it!
Made this for dinner tonight including the berbere spice recipe (added less cayenne pepper so it was less spicy and used 1/2 cup). I only had 1 1/2 lbs of chicken thighs so added a can of chick peas. It was delicious. Served with freekah and steamed broccoli all together in a bowl. Broccoli helped to cut the richness. Amazing dish and there are leftovers for tomorrow night which will probably taste even better.
Tasted legit! Used 1/3 c berbere for the recipe and feel like that was enough. You definitely need injera bread with this! Also, pretty spicy.
We used Penzeys berebere (1/4 cup) and the finished recipe made our eyes water! We served it over rice and with yogurt to cut the spice a bit. I would definitely compare the ingredients of the berebere you purchase with Milk Street's berebere - Penzy's is cayenne-based, while Milk Street's is paprika-based. If we had compared the two berebere ingredient lists at the beginning, we would have cut way back on the Penzy's seasoning. We did like the dish and plan on making it again, but with less heat.
No one ever ever ever garnished Doro Wat with scallions HAHAHAHAHA And never served with a side of lemon either never
Let me add that a) this dish is superb and b) if you use Penzey's berbere be careful! I think it's a delicious blend but if you add more than 1/4 cup per two pounds of chicken thighs you're a tougher man than I, Gunga Din. You might even use a little less the first time and fill the rest of the 1/4 cup with a good, mild paprika.