Doro Wat


  1. Rub the chicken with lemon juice and set aside for 20 minutes.
  2. Place red onion in a food processor and pulse to cut into a pulp consistency.
  3. Melt the butter in a rondeau over medium heat. Add the onion and cook for 3-4 minutes stirring to caramelize. Now add garlic and ginger to the onions and cook for one minute.
  4. Add the berbere spice to the pot and cook for one minute. Add the chicken thighs and eggs to the pot and pour in the chicken stock.
  5. Whisk in the graham masala seasoning and salt. Simmer chicken for 45 minutes to an hour. Until the internal temperature of the chicken reaches 165°.
  6. This can be served on top of Injera (Ethiopian pancake made from Teff flour.) or with rice.


  • 3 lbs. West Creek® Chicken, Thigh(s), Boneless Skinless
  • 1 ea. Peak Fresh Produce® Lemon(s), juice & zest
  • 2 Tbsp. Berbere spice
  • 3 Tbsp. Nature's Best Dairy® Butter, Unsalted
  • 5 ea. Peak Fresh Produce® Onion(s), Red, rough chop
  • 4 ea. Peak Fresh Produce® Garlic, cloves, minced
  • 1 Tbsp. Peak Fresh Produce® ginger, minced
  • 1 qt. West Creek chicken stock
  • 1 Tbsp. garam masala
  • 1/4 tsp. sea salt
  • 6 ea. Nature's Best Dairy® Egg(s), hard boiled, peeled