Ethiopian Chicken and Onion Stew
Dive into the rich, aromatic world of Ethiopian cuisine with this irresistible Ethiopian Chicken and Onion Stew. Known as Doro Wat in its traditional form, this dish features tender chicken thighs simmered in a deeply flavorful sauce made with caramelized red onions, garlic, ginger, and the signature berbere spice blend. The addition of paprika and niter kibbeh (spiced clarified butter) enhances the stew's warm, complex flavors, while hard-boiled eggs soak up the luscious sauce for a hearty finish. Slowly simmered to perfection, this stew delivers vibrant, authentic taste with every bite. Serve it over injera, the iconic Ethiopian flatbread, or alongside steamed rice for a meal that's truly unforgettable. Perfect for family dinners or special occasions, this recipe strikes the perfect balance of spice, depth, and comfort.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 4 cups red onions, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons ginger, minced
- 3 tablespoons berbere spice blend
- 1 tablespoon paprika
- 3 tablespoons butter or niter kibbeh (spiced clarified butter)
- 2 cups chicken broth
- 4 hard-boiled eggs, peeled
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Heat a large, deep skillet or Dutch oven over medium heat and add the vegetable oil.
Add the finely chopped onions and cook, stirring frequently, for 20-25 minutes until deeply caramelized and golden brown. Add a splash of water if the onions begin to stick or burn.
Stir in the minced garlic and ginger, and cook for an additional 2 minutes, until fragrant.
Reduce the heat to low and add the berbere spice blend, paprika, and butter or niter kibbeh, stirring to coat the onions evenly.
Gradually add the chicken broth, stirring to create a rich, smooth sauce.
Add the chicken thighs and stir to coat them in the sauce. Cover the skillet and simmer on low heat for 40-45 minutes, stirring occasionally.
Season the stew with salt, black pepper, and lemon juice. Taste and adjust seasoning as necessary.
Add the hard-boiled eggs to the stew, letting them warm and absorb the flavors for about 10 minutes.
Serve hot with traditional Ethiopian injera or over rice, garnished with additional berbere if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1104 mg | 23% | |
*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.
