Doro Wat

Ingredients · for 6 (scales to your household)

• 1400 g chicken thighs $19.60
• 3 tbsp butter $0.61
• 3 whole onion $1.81
• 0.25 cup canola oil $0.23
• 2 tbsp berbere not counted
• 1 tbsp garlic $0.05
• 0.5 tbsp fresh ginger $0.02
• 2.5 cup water $0.00
• 1 tbsp tomato paste $0.12
• 0.5 tbsp paprika $0.19
• 5 whole eggs $2.01
• 2 tbsp lemon juice $0.42
• 1 tsp salt $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Season the chicken with salt and pepper and set aside.
2. Melt the spiced butter in a large pot over medium heat and add the sliced onions, stirring frequently until deeply browned, about 7 to 10 minutes.
3. Add the canola oil, then the berbere, garlic and ginger, stirring continuously for 2 to 3 minutes until rich and dark, taking care not to burn it.
4. Pour in the water and add the chicken, tomato paste, paprika and salt, then cook for about 30 minutes.
5. Add the peeled soft-boiled eggs and lemon juice, gently turning to coat the eggs in the sauce.
6. Continue simmering until the chicken is tender, around 10 minutes more.
7. Adjust the consistency and seasoning with water, lemon and salt as needed, then serve warm.