The Chef

Restaurants

Meals

Drinks

Restaurants›Authentic EthioAfrican Kitchen & Bar›Spicy Chicken Drumstick (doro Wot Key) Recipe

Spicy Chicken Drumstick (doro Wot Key) Recipe

Name: Authentic EthioAfrican Kitchen & Bars Spicy Chicken Drumstick (Doro Wot Key) Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 8 pieces bone-in chicken drumsticks; 2 tbs lemon juice; 1 tsp salt (for marinade); 1 tsp black pepper; 4 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter; 3 cups yellow or red onions, finely chopped; 6 cloves garlic, finely minced; 2 tbs fresh ginger, grated; 3 tbs berbere spice blend; 1 tbs paprika (optional, for color and mild sweetness); 2 tbs tomato paste; 2 cups chicken stock or water; 1 tsp salt (to taste); 1 tsp freshly ground black pepper; 4 pieces hard-boiled eggs, peeled; 2 tbs fresh cilantro or parsley, chopped (optional garnish); 0.5 cups water (if needed); 8 pieces injera (store-bought or homemade); 1 cup homemade cottage cheese (Ayib) or fresh cheese

Inspired by Authentic EthioAfrican Kitchen & Bar

Time1h 35m

Serves4

Bone-in chicken drumsticks slow-cooked in spicy berbere sauce + garlic + ginger + onions + boiled egg. Served with regular injera and homemade cottage cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

8 pieces bone-in chicken drumsticks

2 tbs ReaLemon lemon juice

1 tsp salt (for marinade)

1 tsp black pepper

Spice Base (Wot)

4 tbs niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

3 cups yellow or red onions, finely chopped

6 cloves garlic, finely minced

2 tbs Fresh ginger, grated

3 tbs berbere spice blend

1 tbs paprika (optional, for color and mild sweetness)

2 tbs tomato paste

2 cups chicken stock or water

1 tsp salt (to taste)

1 tsp freshly ground black pepper

Add-ins & Finish

4 pieces hard-boiled eggs, peeled

2 tbs fresh cilantro or parsley, chopped (optional garnish)

1/2 cups water (if needed)

To Serve

8 pieces injera (store-bought or homemade)

1 cup homemade cottage cheese (Ayib) or fresh cheese

Method

Chicken & Marinade

Trim and marinate

Pat the drumsticks dry. Make 2–3 shallow slashes in each drumstick so the marinade penetrates. Toss the drumsticks with lemon juice, 1 tsp salt, and 1 tsp black pepper. Let rest 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

Spice Base (Wot)

Prepare onions

Finely chop the onions. Heat a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the niter kibbeh (or butter) and let it melt until shimmering. Add the chopped onions and cook slowly, stirring often, until they are deeply softened and lightly caramelized, about 20–30 minutes. Lower heat if they start to brown too quickly; the goal is soft, richly sweet onions.

Add aromatics

Add the minced garlic and grated ginger to the onions and cook for 2–3 minutes until fragrant, stirring constantly to avoid burning.

Incorporate spices and tomato

Stir in the berbere and paprika and cook 1–2 minutes to bloom the spices, stirring constantly. Add the tomato paste, mixing well so it coats the onions and spices; cook 1–2 minutes more to remove raw tomato taste.

Build sauce

Pour in 2 cups chicken stock (or water) and scrape any browned bits from the bottom of the pot. Bring to a gentle simmer. Taste and add the 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to your preference.

Cooking the Chicken

Brown the drumsticks (optional but recommended)

In a separate skillet or the same pot (push onion mixture to one side), increase heat to medium-high. Add a small drizzle of oil or a tablespoon of extra niter kibbeh and brown the marinated drumsticks 2–3 minutes per side until golden. Browning adds flavor but can be skipped to save time.

Simmer low and slow

Nestle the browned (or raw) drumsticks into the simmering berbere-onion sauce so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 35–45 minutes, turning the drumsticks once halfway through to ensure even cooking. If the sauce reduces too much, add up to 1/2 cup water to maintain a saucy consistency. The chicken is done when an internal temperature reaches 74°C (165°F) and juices run clear.

Add boiled eggs

About 10 minutes before the end of cooking, add the peeled hard-boiled eggs to the pot so they warm and absorb some sauce flavors. Simmer gently for the remaining time.

Add-ins & Finish

Once cooked, taste the sauce and adjust seasoning with more salt, berbere, or a pinch of sugar if it tastes too acidic. Remove from heat and stir in chopped cilantro or parsley if using. Let the stew rest 5 minutes to settle flavors.

To Serve

Arrange injera on a serving platter. Place drumsticks and eggs on top of the injera or serve the stew on the side as preferred. Spoon a generous amount of the berbere sauce over the chicken and eggs. Serve with a bowl of homemade cottage cheese (Ayib) on the side; diners can take pieces of injera to scoop up chicken, sauce, and ayib.