Chicken Stew (Doro Wett): Soup #4


This week I wanted to break out my African cookbook. I have been wanting to make something from this book for forever and thought this soup was the perfect place to start. It sounds hearty and tasty at the same time. Plus, I have yet to eat Ethiopian food I didn’t like.

Chicken Stew (Doro Wett)

  • 2 medium red onions, diced
  • salt
  • 4 tbsp unsalted butter, divided
  • 1/4 tsp ground cardamom, preferable freshly ground
  • 1/4 tsp freshly ground ginger, peeled and chopped
  • 1 tbsp chili powder
  • 2 1/2 cups chicken stock, divided
  • One 4-5lb chicken, cut into 10 pieces, wings reserved for another use
  • 1/4 cup dry red wine
  • Juice of 1 lime
  • 2 hard-boiled eggs, peeled