Ethiopian Doro Wat Chicken Stew
Dive into the rich, bold flavors of Ethiopia with Doro Wat, a traditional chicken stew that's the country's culinary crown jewel. This dish features tender bone-in chicken simmered to perfection in a luxuriously spiced sauce, made with the aromatic berbere spice blend, niter kibbeh (Ethiopian spiced butter), and slow-cooked onions. The addition of hard-boiled eggs, coated in the vibrant, reddish-brown sauce, adds a hearty touch to this iconic recipe. Perfectly paired with injera, a tangy Ethiopian flatbread, Doro Wat offers a flavor-packed experience filled with warming spices, tangy undertones from a touch of lemon, and a deeply satisfying aroma. Whether you're an adventurous foodie or a fan of global comfort food, this Ethiopian chicken stew is a must-try for anyone looking to bring the spirit of traditional African cuisine to their table.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken (legs and thighs)
- 2 tablespoons lemon juice
- 1 teaspoons salt
- 3 cups yellow onions (finely chopped)
- 4 tablespoons niter kibbeh (Ethiopian spiced butter)
- 2 tablespoons berbere spice blend
- 4 cloves minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 4 pieces hard-boiled eggs (peeled)
- 2 tablespoons vegetable oil
- 4 pieces injera (for serving)
Instructions
Clean the chicken pieces and score shallow cuts into each piece to allow the flavors to penetrate. Rub the chicken with lemon juice and salt, then set aside to marinate for 20 minutes.
In a large heavy-bottomed pot, add the finely chopped onions and cook over medium heat without any oil for 10-15 minutes, stirring frequently to prevent burning. The onions should sweat and become soft.
Add the niter kibbeh to the pot and stir until melted. Next, add the berbere spice blend and cook for 2-3 minutes to release its aroma, stirring constantly.
Stir in the minced garlic and ginger, followed by the tomato paste. Cook for another 2-3 minutes, mixing well, until the mixture is richly red and aromatic.
Pour in the chicken broth and bring the mixture to a simmer. Add the chicken pieces to the pot, ensuring they are submerged in the sauce. Cover the pot and reduce the heat to low. Simmer for 45-50 minutes, stirring occasionally.
Once the chicken is tender and cooked through, add the hard-boiled eggs to the pot, gently stirring to coat them in the sauce. Simmer for an additional 10 minutes.
Serve the Doro Wat hot with injera flatbread on the side. Enjoy the bold, spicy flavors of this traditional Ethiopian dish!
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 27.3 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 491 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2861 mg | 61% | |
*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.
