Ethiopian Spicy Chicken Stew
Dive into the rich, bold flavors of Ethiopian cuisine with this Spicy Chicken Stew, also known as Doro Wat. This hearty and aromatic dish features tender chicken simmered in a robust sauce made with caramelized onions, the warming complexity of berbere spice blend, and the richness of niter kibbeh, Ethiopian spiced butter. Layers of flavor are enhanced by garlic, ginger, and a touch of tomato paste, creating a deeply satisfying stew that’s perfect for pairing with traditional injera or a comforting side of rice. Hard-boiled eggs are added for an extra touch of authenticity and texture, absorbing the vibrant flavors of the sauce. With a blend of fiery spices and slow-cooked goodness, this classic Ethiopian recipe is a soul-warming meal that will transport your taste buds. Perfect for spice lovers and adventurous cooks, it’s an unforgettable dish that’s as rewarding to prepare as it is to eat.
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 4 cups Onions, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Unsalted butter or niter kibbeh (spiced Ethiopian clarified butter)
- 1 tablespoon Paprika
- 3 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 4 pieces Hard-boiled eggs, peeled
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 4 servings Injera or rice (for serving)
Instructions
Rub the chicken pieces with lemon juice and salt. Let them sit while you prepare the other ingredients.
In a large, heavy-bottomed pot, dry-cook the chopped onions over medium heat, stirring frequently, until they soften and begin to caramelize, about 10-15 minutes. Do not add oil or water during this step.
Add the butter (or niter kibbeh), garlic, and ginger to the onions and stir well. Cook for an additional 2-3 minutes until fragrant.
Stir in the paprika and berbere spice blend, ensuring the spices are evenly distributed and form a paste-like consistency.
Add the tomato paste and mix thoroughly. Cook for another 3-4 minutes, allowing the spices to meld together.
Pour in the chicken broth and bring to a simmer. Add the chicken pieces to the pot, ensuring they are submerged in the sauce.
Cover and cook the stew on low heat for 50-60 minutes, stirring occasionally. The chicken should be tender and infused with the rich flavors of the sauce.
Gently add the hard-boiled eggs to the stew during the last 10 minutes of cooking, allowing them to absorb the flavors.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve the Doro Wat hot with injera or rice. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 955 mg | 20% | |
*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.
