Low Carb Doro Wat
Experience the bold, aromatic flavors of Ethiopia with this Low Carb Doro Wat, a ketogenic take on the classic chicken stew. This recipe features tender chicken drumsticks simmered in a rich, spiced sauce infused with berbere spice, garlic, ginger, and buttery caramelized onions. A touch of crushed tomatoes adds depth while hard-boiled eggs soak up the vibrant, spicy broth. Perfect for those following a low-carb or keto lifestyle, this flavorful dish is free of traditional carb-heavy sides but still delivers authentic taste. With just 20 minutes of prep and a simmering pot of goodness ready in under two hours, it’s an ideal family meal packed with protein and warming spices. Serve it on its own or alongside roasted vegetables for a hearty, low-carb dinner.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 large, finely chopped red onions
- 6 cloves minced garlic
- 1 tablespoon, minced fresh ginger
- 3 tablespoons berbere spice blend
- 1 cup crushed tomatoes
- 2 cups chicken broth
- 4 pieces, peeled hard-boiled eggs
- 0.5 teaspoon black pepper
Instructions
In a large bowl, mix the chicken drumsticks with lemon juice, salt, and white vinegar. Let them marinate for at least 30 minutes.
In a large pot, melt butter and add olive oil over medium heat. Add finely chopped onions and cook, stirring frequently, until they are deeply golden brown, about 20 minutes.
Add minced garlic and ginger to the pot, cook for an additional 2 minutes or until fragrant.
Stir in the berbere spice blend and cook for another 2 minutes, ensuring the spices are toasted and well-incorporated with the onions.
Add crushed tomatoes to the pot, cooking for 5 minutes until the mixture is well blended and slightly thickens.
Pour the chicken broth into the pot and stir to combine the flavors.
Carefully place marinated chicken drumsticks into the pot, ensuring they are submerged in the liquid. Cover and simmer on low heat for 45 minutes, stirring occasionally.
Add the peeled hard-boiled eggs into the stew and continue to simmer for another 10 minutes, allowing the flavors to meld.
Season with black pepper and additional salt if necessary, adjusting the heat with more berbere if a spicier taste is preferred.
Serve hot, garnished with extra berbere or fresh herbs if desired.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 1698 mg | 566% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 32.2 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 403 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3769 mg | 80% | |
*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.
