Ethiopian Chicken Doro Wat Stew
Dive into the rich, bold flavors of Ethiopian Chicken Doro Wat Stew, a showstopping dish that embodies the heart and soul of Ethiopian cuisine. This comforting, slow-simmered stew features tender, bone-in chicken pieces bathed in a deeply spiced sauce made with Berbere spice blend, caramelized onions, and Ethiopian Niter Kibbeh—a fragrant spiced butter that takes the flavor to extraordinary heights. Hard-boiled eggs are delicately nestled into the sauce, absorbing its robust flavors as they simmer to perfection. Served traditionally with Injera, a spongy Ethiopian flatbread, or over a bed of steamed rice, this recipe is perfect for sharing as a hearty family meal or a dinner-party centerpiece. With its vibrant layers of spice, rich aroma, and melt-in-your-mouth texture, this iconic dish delivers an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs and drumsticks
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 4 tablespoons Ethiopian Niter Kibbeh (spiced butter)
- 4 cups Onions, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Berbere spice blend
- 3 tablespoons Tomato paste
- 2 cups Chicken stock or water
- 4 pieces Hard-boiled eggs, peeled
- 0.5 teaspoon Black pepper
- for serving Injera or steamed rice
Instructions
Rinse the chicken pieces under cold water, then pat them dry with paper towels. Place the chicken in a bowl, and rub with lemon juice and 1 teaspoon of salt. Let it marinate while preparing the other ingredients.
In a large, heavy-bottomed pot or Dutch oven, melt the Niter Kibbeh over medium heat.
Add the finely chopped onions and cook, stirring frequently, for about 20-25 minutes until they are deeply caramelized and golden brown. This step is critical for the flavor of the stew.
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until fragrant.
Add the Berbere spice blend, mixing well to coat the onions evenly. Let the spices toast for 1-2 minutes.
Stir in the tomato paste and cook for another 3-5 minutes, allowing the flavors to meld together.
Add the chicken stock (or water) gradually, stirring to form a rich sauce.
Nestle the chicken pieces into the sauce, ensuring they are fully submerged. Bring the stew to a gentle simmer.
Cover the pot, reduce the heat to low, and let it cook for about 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, add the peeled hard-boiled eggs to the pot, making sure they are submerged into the stew. Continue to simmer for an additional 20-30 minutes until the chicken is tender, and the sauce has thickened.
Season with more salt and black pepper to taste.
Serve the Doro Wat hot, accompanied by Injera or steamed rice.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 36.8 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 449 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3156 mg | 67% | |
*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.
