Doro Wat
Dive into the warm, complex flavors of Ethiopian cuisine with Doro Wat, a rich and aromatic chicken stew that’s the crown jewel of traditional Ethiopian fare. This hearty dish features tender chicken marinated in zesty lemon juice, simmered in a deeply flavorful sauce made with caramelized onions, clarified butter, and the iconic berbere spice blend—a fiery combination of chili peppers, garlic, ginger, and warm spices. Hard-boiled eggs are nestled into the stew, soaking up its bold, spicy essence for a satisfying finish. Perfectly paired with injera, the slightly tangy Ethiopian flatbread, or served over rice, Doro Wat is the ultimate comfort food and a must-try for lovers of vibrant global flavors. Ready to bring the taste of Ethiopia to your table? This recipe is your passport to a soulful culinary adventure!
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Recipe Information
Ingredients
- 2.5 pounds Chicken, cut into pieces
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 4 cups Onions, finely chopped
- 0.75 cup Ghee or clarified butter
- 8 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 1 cup Berbere spice mix
- 2 cups Water
- 4 pieces Eggs, hard-boiled and peeled
Instructions
Begin by marinating the chicken. In a large bowl, combine the chicken pieces with lemon juice and 1 teaspoon of salt. Mix well to ensure the chicken is coated. Set aside to marinate for at least 30 minutes.
While the chicken is marinating, prepare the onions. In a large, heavy-bottomed pot, cook the chopped onions over medium heat, stirring occasionally until they become golden brown, about 15-20 minutes. This step is crucial for the flavor base of the stew.
Add ghee to the pot with the onions and stir well to combine. Saute for another 5 minutes until the onions are deeply caramelized.
Stir in the minced garlic and ginger, cooking for an additional 2 minutes to release their aromas.
Add the berbere spice mix to the pot and sauté for another 3-4 minutes, ensuring the spices are well incorporated and fragrant.
Pour in 2 cups of water, stirring to combine and create a consistent sauce. This will be the base for the stew.
Carefully add the marinated chicken pieces to the pot, along with any residual liquid from the marinade. Stir to ensure the chicken is well coated with the sauce.
Simmer the stew over low heat for about 45 minutes to 1 hour, or until the chicken is fully cooked and tender. Stir occasionally and adjust seasoning with the remaining teaspoon of salt, or more to taste.
As the stew is nearing completion, gently tuck the hard-boiled eggs into the pot, ensuring they are submerged and coated with the sauce. Cook for an additional 10 minutes to warm through and absorb some of the flavors.
Serve the Doro Wat hot, traditionally with injera or over rice, and enjoy the deep, spicy flavors of this Ethiopian classic.
Nutrition Facts
Calories |
5587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.7 g | 482% | |
| Saturated Fat | 159.7 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2196 mg | 732% | |
| Sodium | 6180 mg | 269% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 29.2 g | ||
| Protein | 364.0 g | 728% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 960 mg | 74% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 5236 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
