Doro Wat (Ethiopian Chicken Stew)
A rich and aromatic Ethiopian chicken stew, slow-cooked in a spicy berbere sauce with tender chicken and hard-boiled eggs. This flavorful dish is a cornerstone of Ethiopian cuisine, offering deep, complex spices.
by Ruth HIngredients
- •8 piece Chicken drumsticks or thighs (skin removed, bone-in)
- •3 medium Red onions (finely chopped)
- •1 cup Niter Kibbeh (Ethiopian spiced clarified butter) (or unsalted butter)
- •3 tbsp Berbere spice blend (adjust to taste)
- •4 cloves Garlic (minced)
- •1 inch Fresh ginger (grated)
- •1 tbsp Tomato paste
- •1 cup Chicken broth
- •4 piece Hard-boiled eggs (peeled)
- •to taste Salt
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, dry-sauté the finely chopped red onions over medium heat for about 5-7 minutes until softened and translucent, stirring frequently. This step helps to develop a deep flavor without oil.
- 2
Add the Niter Kibbeh (or unsalted butter) to the onions and continue to cook for another 5 minutes, stirring until the onions are deeply caramelized and fragrant. This process is crucial for Doro Wat's characteristic taste.
- 3
Stir in the berbere spice blend, minced garlic, grated ginger, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the spices are very fragrant and the mixture forms a thick paste. Be careful not to burn the spices.
- 4
Add the chicken pieces to the pot, turning them to coat thoroughly with the spice mixture. Pour in the chicken broth and bring the mixture to a simmer. Season with salt to taste.
- 5
Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking. The sauce should thicken beautifully.
- 6
Gently add the hard-boiled eggs to the stew in the last few minutes of cooking, allowing them to warm through and absorb some of the sauce's flavor. Serve hot with injera (Ethiopian flatbread) or rice.
Chef's Tips
- 💡For an authentic flavor, making or finding Niter Kibbeh is highly recommended. You can substitute with unsalted butter if needed, but it will alter the nuanced taste.
- 💡If you can't find pre-made berbere, you can make your own blend using chili powder, paprika, ginger, garlic, coriander, fenugreek, cardamom, and other warm spices.
- 💡The key to a rich Doro Wat is to cook the onions slowly and thoroughly until they are deeply caramelized before adding other ingredients.
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