Doro Wat Spicy Chicken Stew
Dive into the bold and aromatic flavors of Ethiopia with Doro Wat, a rich and spicy chicken stew that’s the cornerstone of Ethiopian cuisine. Tender, marinated chicken drumsticks simmer in a luscious sauce made from deeply caramelized onions, fragrant garlic, fresh ginger, and a generous dose of berbere spice—Ethiopia's signature spice blend that’s both smoky and fiery. Slow-cooked to perfection, the stew is finished with hard-boiled eggs, which soak up the intensely spiced sauce, creating a comforting yet exciting dish. Traditionally served with injera, the tangy Ethiopian flatbread, or a side of steamed rice, this Doro Wat recipe is a warm, hearty meal perfect for spice lovers. With its layers of flavor and authentic preparation techniques, it’s sure to become a new household favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks (skinless)
- 3 tablespoons Lemon juice
- 2 teaspoons Salt
- 4 large Yellow onions
- 5 tablespoons Unsalted butter
- 6 cloves Garlic cloves
- 2 tablespoons Ginger (fresh, grated)
- 3 tablespoons Berbere spice mix
- 3 tablespoons Tomato paste
- 2 cups Chicken stock
- 4 pieces Hard-boiled eggs (peeled)
- 3 tablespoons Cooking oil (neutral)
Instructions
Place the chicken drumsticks in a large bowl. Add lemon juice and 1 teaspoon of salt, mixing to coat the chicken. Let marinate for 15 minutes while preparing the other ingredients.
Finely chop the yellow onions or pulse them in a food processor to achieve a uniform texture. Be sure not to puree them.
Heat a large pot or Dutch oven over medium heat. Add the oil and onions, and cook, stirring frequently, for 30 minutes or until deeply caramelized. Adjust heat as needed to avoid burning.
Stir in the garlic, ginger, and berbere spice mix, cooking for 2-3 minutes until aromatic.
Add the tomato paste to the onion mixture and cook for another 3 minutes, stirring frequently to develop the flavor.
Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat to low, cover, and let the sauce cook for 15 minutes to thicken.
Add the marinated chicken to the pot, ensuring that the pieces are well coated in the sauce. Cover and simmer for 40 minutes, occasionally stirring to prevent sticking.
Season the stew with the remaining 1 teaspoon of salt and adjust the spice level, adding more berbere if desired.
Gently place the hard-boiled eggs into the stew during the final 10 minutes of cooking, allowing them to absorb the flavors.
Serve the Doro Wat hot with injera or steamed rice on the side. Enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 807 mg | 17% | |
*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.
