When it comes to trying out new recipes, I am the first to sign up for the job. I find this to be the most exciting part about preparing and eating food. And since traveling to discover new tastes is still out of the discussion, the only way I can accomplish that is by making some magic in my own kitchen.

We are crazy about spices and spice blends. That's simply a fact. And because recently I read a book about an African cook, I decided to broaden my horizons. So, the first recipe that caught my eye was the Ethiopian Doro Wat. Even though I was taken aback by the lack of some ingredients at first, I managed to figure things out, and I ended up with a fantastic stew.

• The first thing you will need to do is to prepare the butter. Add all the spices noted above in a grinder and grind until you have a fine homogenous powder. Put the ghee in a saucepan and melt it on medium heat. Add the spices, stir and leave it in a cold place to settle.

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• Next, I focused on the other missing ingredient - the berbere spice blend. You will need that grinder once more. Add the spices for the blend in the grinder and grind them all together.

If you do have Ethiopian stores around you, you can buy both the kibbeh butter and the berbere spice blend. So, if you can get ahold of them, skip these initial steps.

• Cut the onion into chunks and add it to a food processor. Pulse until you get yourself a nice paste. Bring it to a thick cast iron pot and let it on medium-low heat for 15-20 minutes or until it loses all water.

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• Clean the chicken. I prefer working with boneless chicken thighs, but if you want the bone and the skin in there, well, it's your dish.
• Put the chicken in a bowl and add the lime juice all over it. Put the lime carcasses as well, some salt, and cover with water. Leave it to rest for 30 minutes.

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• When the onion starts to get brown, add the avocado oil and stir. Leave it on low heat for another 30-45 minutes.

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• While the onion is getting ready, drain the chicken and throw away the limes. Grate the garlic and the ginger over the chicken. Rub everything gently, add the 200 ml of water, cover the bowl and leave it for another 15-25 minutes.
• Let's look at the onion mixture again. Add the berbere spice blend and stir.

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• Leave it for 20 minutes at low heat, and then add the butter. Stir again and leave it for an extra 5 minutes.
• Add the chicken with its marinade and water in the pot, stir and leave it at low heat for 2 hours, checking it from time to time.

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• When ready, boil 4 hard eggs, prick them with a toothpick and bring them to the party. That means - put them in the pot and stir.

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• Top it with fresh parsley and serve immediately, if possible, with some injera flatbreads.

When researching this recipe, I've discovered that Ethiopian cuisine is full of spicy dishes, and I can't wait to try more of them. However, I learned that doro wat is their most famous recipe which is frequently eaten as a group meal.

I searched for the perfect doro wat and injera recipe but couldn't find one that satisfied me completely. Thus, this is not the original dish. I combined multiple versions and added my final touch in the end. So, I am sorry if I've got things wrong.

As for the injera, I didn't manage to find teff flour, so I don't have anything to share in this section. Made some normal flatbreads instead.

* Normally doro wat is served with a traditional cheese type, which naturally, I couldn't find. However, we've eaten it with fat Greek yogurt, and it worked wonderfully.

** I didn't try, but I am sure you can make the doro wat recipe in a slow cooker or instant pot.

*** If you make this dish, don't forget to give us a tag on Instagram.