Lunch

Doro Wot Rice Bowl with Soft-Poached Egg & Charred Okra

Name: Doro Wot Rice Bowl with Soft-Poached Egg & Charred Okra
Prep time: 12 min
Cook time: 48 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1.25 lbs boneless, skin-on chicken thighs (4 thighs); 1 large red onion, roughly chopped; 4 tbsp berbere spice blend; 3 tbsp clarified butter (niter kibbeh); 6 cloves garlic, minced; 2 tbsp fresh ginger, minced; 1 cup low-sodium chicken stock; 1/4 cup fresh lemon juice; 1 tsp ground fenugreek; 2 bay leaves; Salt to taste; 1 cup millet, rinsed; 2 cups vegetable stock for grain; 8 fresh okra pods; 2 large eggs; White vinegar for poaching; 2 tbsp ghee for okra

Tender chicken thighs braised low and slow in a mahogany-deep doro wot—a complex blend of berbere, ginger, and garlic that builds warmth with each spoonful. Served over fluffy millet rice and crowned with a runny soft-poached egg and glistening charred okra pods.

520cal per serving 32gprotein 48gcarbs 18gfat 12min prep 48min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this