Doro Wat (Ethiopian Chicken Stew)
Doro Wat is a rich and spicy Ethiopian chicken stew, deeply flavored with berbere spice, red onions, and niter kibbeh (spiced clarified butter). It's traditionally served with hard-boiled eggs and injera, offering a complex and satisfying culinary experience.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 1,041 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 4 pcschicken leg quarter, skinned, trimmed, and cut into 2-3 pieces each
- 1 pcslemon, juiced
- 5 pcsred onion, finely chopped
- 0.5 cupniter kibbeh
- 4 clovegarlic, minced
- 2 tbspginger, grated
- 0.33 cupberbere spice blend
- 2 tbsptomato paste
- 1 cupwater
- 4 pcshard-boiled egg, peeled
- 1 tspsalt
Equipment
measuring cups · large pot · measuring spoons · wooden spoon · cutting board · knife
The method
Step by step
- 1
Rinse the chicken pieces thoroughly under cold water and pat them dry.
About 5 min
- 2
Place the chicken in a bowl, add the lemon juice, and toss to coat; let it marinate for at least 15 minutes while you prepare other ingredients.
About 15 min
Cook’s note: The lemon juice helps to tenderize the chicken and add a subtle tang.
- 3
In a large heavy-bottomed pot or Dutch oven, add the chopped red onions and cook over medium heat, stirring frequently, for about 15-20 minutes until they soften and release their liquid without adding any oil.
About 20 min
Cook’s note: This step is crucial for developing the base flavor; the onions should cook down significantly.
- 4
Increase the heat slightly and continue cooking the onions until they turn a deep reddish-brown color, stirring constantly to prevent burning, for another 10-15 minutes.
About 15 min
Cook’s note: Patience here will result in a richer, deeper flavor for your stew.
- 5
Add the niter kibbeh to the pot with the onions and stir well.
About 2 min
Cook’s note: If you don't have niter kibbeh, you can use regular clarified butter or ghee, but the spiced version adds authentic flavor.
- 6
Stir in the minced garlic and grated ginger and cook for 2 minutes until fragrant.
About 2 min
- 7
Add the berbere spice blend and tomato paste to the pot, stirring well to combine with the onion mixture.
About 3 min
Cook’s note: Be prepared for a strong, aromatic spice smell.
- 8
Cook the spice mixture for about 5-7 minutes, stirring occasionally, allowing the spices to toast and deepen in flavor.
About 7 min
Cook’s note: Ensure the spices don't burn; reduce heat if necessary.
- 9
Drain the chicken from the lemon juice and add the pieces to the pot.
About 1 min
- 10
Pour in the water and bring the stew to a gentle simmer.
About 5 min
- 11
Season with salt, then cover the pot and reduce the heat to low.
About 1 min
- 12
Let the Doro Wat simmer for 60 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened.
About 1 hr
Cook’s note: The longer it simmers, the more the flavors will meld and deepen.
- 13
Add the hard-boiled eggs to the pot during the last 10-15 minutes of cooking, allowing them to warm through and absorb some of the stew's flavor.
About 15 min
- 14
Serve hot, traditionally with injera.
Per serving
Nutrition
- Calories
- 1,040.5kcal
- Protein
- 76.9g
- Carbs
- 36.6g
- Fat
- 65g
- Fibre
- 9.8g
- Sugar
- 12.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Doro Wat in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if the sauce is too thick.