Doro Wat (Ethiopian Chicken Stew)
Ethiopia’s national dish, doro wat is by far the most delicious stew I have ever had. Traditionally, injera, an Ethiopian flatbread, is paired with it.
Wat is a traditional Ethiopian curry served with injera. While beef and goat are popular meats in Ethiopia, chicken (doro in Amharic) is the absolute favorite.
Doro wat is made with cooked chicken drumsticks or wings in a spicy sauce of butter, onion, chili, cardamom, and berbere. Hard-boiled eggs are also added to the stew.
Doro wat is also an Ethiopian traditional holiday feast (the day before, you will see people everywhere carrying clucking chickens upside-down by their feet) and it’s Ethiopia’s favorite Christmas dish.
Enjoy this classic doro wat recipe!
Doro Wat (Spicy Ethiopian Chicken Stew)
The Ethiopian national dish, doro wat is often eaten with injera (flat bread) and is made with spices and dry wine.
Ingredients
- 2 onions
- 6 chicken thighs
- 2 cups chicken broth
- 1 fresh lemon squeezed
- 1 tbsp nitir kebbeh
- 1 tsp ground cardamon
- 2 minced garlic cloves
- 1 tsp ginger grated
- 1 tbsp of berbere
- 4 cloves
- 1 tsp ground black pepper
- 6 hard-boiled eggs
- 1 tsp olive oil
- 1 cup tej (Ethiopian honey wine, mead or dry white wine)
Instructions
- First, wash and pat dry the chicken thighs, then marinate them in the spices, lemon juice, and salt for 30 minutes.
- While the chicken marinates, start sautéing the onions in olive oil.
- Cook the oil and butter in a large Dutch oven over medium heat until caramelized, about 15 minutes.
- Add the Ethiopian berbere and salt, and cook for 2 minutes.
- Add the ginger and garlic, and cook for 1 minute.
- Add the chicken and cook for another 15 minutes. Add a cup of chicken broth and bring to the boil over medium-low heat. Make sure the chicken is properly cooked.
- Add the tej wine and cover the pot for another 10 minutes.
- Add some lemon juice and the eggs and allow to simmer for another 5 minutes.
Notes
Tried this recipe?Let us know how it was!
