🇪🇹 Ethiopian

Chicken Key Wot

Name: Chicken Key Wot
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 500 g, thighs Chicken; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 Bay Leaf; 500 ml Stock or Broth; 2 tbsp Niter Kibbeh; 1 tsp Berbere

🇪🇹 Ethiopian

Key wot — the reddest, richest berbere braise, chicken melting into the sauce. Ready in 85 minutes including prep.

Prep 20 min Cook 65 min Serves 4 Hard

Ingredients

Chicken500 g, thighs
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Bay Leaf2
Stock or Broth500 ml
Niter Kibbeh2 tbsp
Berbere1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the chicken deeply in the Niter Kibbeh in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the berbere.
3
Return the chicken, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the chicken yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Best Ethiopian Chicken Stew Recipe || Doro Wot English · on YouTube