Keto Doro Wat
Savor the rich, bold flavors of Ethiopia with this Keto Doro Wat, a low-carb twist on the classic chicken stew that's perfect for those seeking a flavorful yet keto-friendly meal. Made with tender, slow-simmered chicken thighs and caramelized onions, this dish is infused with the earthy warmth of berbere spices, zesty ginger, and garlic. The addition of vibrant tomato paste and a touch of lemon juice creates a perfectly balanced sauce that clings to every bite, while hard-boiled eggs add a creamy, protein-packed element to the dish. Finished with a sprinkle of fresh cilantro, this hearty stew is ideal alongside cauliflower rice or enjoyed on its own. With deep, aromatic layers of flavor, Keto Doro Wat is a comforting, wholesome meal that's as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 tablespoons ghee
- 2 large yellow onions
- 4 cloves minced garlic
- 1 tablespoon fresh ginger, grated
- 3 tablespoons berbere spice mix
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups chicken broth
- 1 cup tomato paste
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 3 whole hard-boiled eggs
- 0.25 cup fresh cilantro
Instructions
Start by finely chopping the onions as they form the base of the stew. This can take a bit of time but is crucial for the texture and flavor.
Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the onions and cook gently for about 45-50 minutes until they turn a deep golden brown, stirring frequently to avoid burning.
Once the onions are caramelized, stir in the minced garlic and grated ginger. Saute for an additional 2-3 minutes until fragrant.
Add the berbere spice mix, ground cumin, and ground coriander to the onion mixture. Cook for about 1-2 minutes to toast the spices, releasing their aromas.
Stir in the tomato paste, combining it thoroughly with the spices and onions.
Pour in the chicken broth, and add the salt and black pepper to the pot. Stir well to incorporate all ingredients.
Bring the mixture to a simmer, then add the chicken thighs, ensuring they are fully submerged in the sauce.
Cover the pot and cook over low heat for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
While the chicken is cooking, peel and make small incisions in the hard-boiled eggs. This helps the sauce to permeate the eggs.
Once the chicken is cooked, carefully add the hard-boiled eggs to the stew, spooning some sauce over them. Simmer for an additional 10 minutes.
Finish the dish with a splash of lemon juice to add brightness and balance the flavors.
Garnish with fresh cilantro before serving.
Serve the Keto Doro Wat with a side of cauliflower rice or as is for a hearty meal.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1910 mg | 637% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 47.4 g | ||
| Protein | 279.0 g | 558% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 478 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6203 mg | 132% | |
*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.
