Doro Wat Ethiopian Spicy Braised Chicken
Immerse yourself in the bold and aromatic flavors of Ethiopia with Doro Wat, the country’s iconic spicy braised chicken dish. Tender chicken drumsticks and hard-boiled eggs are simmered in a deeply flavorful sauce made from caramelized onions, tomato paste, and the star ingredient, berbere spice—a vibrant blend of chili, paprika, and warming spices. This traditional recipe is elevated with niter kibbeh, a spiced Ethiopian butter, which lends a rich depth to the dish. Perfectly balanced with hints of garlic, ginger, and optional cayenne for extra heat, Doro Wat is traditionally served with injera, but also pairs beautifully with rice or crusty bread. This one-pot meal, simmered to perfection, is a must-try for lovers of global cuisine seeking to explore Ethiopian flavors at home!
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 4 tablespoons Butter (preferably niter kibbeh, Ethiopian spiced butter)
- 4 cups Red onions, finely chopped
- 4 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 2 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 2 cups Chicken stock
- 4 pieces Hard-boiled eggs, peeled
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Cayenne pepper (optional, for extra heat)
- 2 tablespoons Fresh cilantro or parsley (optional, for garnish)
Instructions
Rinse the chicken pieces and pat them dry with paper towels. Rub them with lemon juice and 1 teaspoon of salt, then set aside to marinate for at least 15 minutes.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and cook for about 30 minutes, stirring frequently, until they are deeply caramelized and golden brown.
Add the minced garlic and ginger to the pot. Cook for another 2-3 minutes, stirring constantly, until fragrant.
Stir in the berbere spice blend and cook for 1-2 minutes to bloom the spices, ensuring they do not burn.
Add the tomato paste and cook for another 2 minutes, stirring until the mixture thickens and darkens slightly.
Pour in the chicken stock and stir well to combine. Bring the mixture to a simmer.
Add the marinated chicken pieces to the pot, ensuring they are submerged in the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, taste and adjust seasoning with salt, black pepper, and cayenne pepper (if desired). Add the hard-boiled eggs to the pot, spooning some of the sauce over them.
Continue to simmer for another 15-20 minutes, until the chicken is tender and the flavors are well combined.
Garnish with chopped cilantro or parsley, if using, and serve hot with injera, rice, or bread.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.2 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 696 mg | 15% | |
*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.
