Doro Wat Recipe (Ethiopian Chicken Stew)

5 from 8 votes

Doro Wat Recipe (Ethiopian Chicken Stew)

Doro Wat is a vibrant Ethiopian chicken stew of tender, juicy chicken simmered low and slow in berbere spices, the National dish of Ethiopia, easy to make!

Prep Time10

Cook Time1 45

Course: Main Course

Cuisine: African

Keyword: berbere, chicken, eggs

Servings:

Calories: 434kcal

Author: Mike Hultquist

Ingredients

2 pounds chicken thighs and legs skins removed, if desired
Juice from 1 lemon
2 large red onions chopped
3 tablespoons canola oil
6 cloves garlic chopped (or more to taste)
1 tablespoon minced ginger
2-3 tablespoons berbere seasoning
1 tablespoon paprika
Salt and pepper to taste
2 tablespoons tomato paste
1-2 cups water or use chicken stock – use 2 cups for soupier
2 tablespoons niter kibbeh spiced butter – optional – or use ghee
4-6 large hard-boiled eggs peeled
For Serving. Chopped fresh parsley freshly squeezed lemon.

Instructions

Add the chicken to a large bowl and cover with water. Stir in lemon juice and soak for at least 30 minutes. Drain and rinse the chicken thoroughly with fresh water. Set aside.
Heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring very frequently to avoid sticking, for 15-20 minutes to brown and start to caramelize. You can use a bit of oil or ghee if desired.
Add the oil, garlic, ginger, berbere seasoning, paprika, and salt and pepper. Cook, stirring, for 2-3 minutes until very aromatic.
Stir in the tomato paste and cook for 5 minutes, stirring a bit.
Add the water (or stock) and bring to a boil.
Season the chicken with salt and pepper, then add them to the pot. Reduce the heat and simmer on low, partially covered, for 40 minutes. Stir a few times during simmering. You can cook longer for more fall-off-the-bone chicken.
Stir in the niter kibbeh (or ghee) and eggs and submerge into the pot. Heat for 10 minutes to warm them through, and the chicken is cooked through and very tender.

Notes

Great served with rice or injera, or lentils.

For a thicker sauce, remove the chicken and eggs, then increase the heat and cook until the sauce thickens to your preference.

Nutrition