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Overhead Ethiopian-style platter with injera, stews, greens, cheese, and hands tearing bread.

Ethiopian Wat Recipes: The Onion Base, the Berbere, and the Timings Five Sources Actually Give

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Ingredients
  

  • 8 chicken drumsticks (skin on)
  • Salt and pepper, to season
  • ½ cup berbere spice blend (recipe below)
  • 2 tablespoons vegetable oil, plus more as needed
  • 3 large red onions, finely chopped
  • 6 garlic cloves, minced or grated
  • 1.5 -inch piece fresh ginger, peeled and minced
  • 2 teaspoons chicken stock concentrate (such as Better Than Bouillon)
  • 3 Roma or vine-ripe tomatoes, cut into wedges
  • 1 tablespoon niter kibbeh (ghee or regular butter can substitute)
  • 6 soft or hard-boiled eggs
  • 1 cup water, plus more as needed

Instructions
 

  • Toast the berbere: combine all spices in a large dry skillet over medium heat and stir occasionally for 4 to 5 minutes until fragrant, which activates the flavors. Set aside.
  • Season the drumsticks with salt and a little of the berbere. Heat the oil in a Dutch oven or braising pan over medium-high; brown the chicken about 4 minutes per side until golden, then remove.
  • Wipe the pan, reduce heat to medium, and add the onions with no oil. Cook 30 to 35 minutes, stirring occasionally, until pink, dried out, and sticking to the pan somewhat.
  • Preheat the oven to 375°F (190°C).
  • Add the garlic, ginger, ½ cup berbere, stock concentrate, niter kibbeh, and tomatoes. Cook 2 minutes, then add 1 cup water. Return the chicken, cover, and braise until the meat reaches 165°F (73.9°C); add water in small amounts if it dries.
  • Slit and nest the eggs into the sauce so it can penetrate. Serve hot with injera.