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Doro Wat

Doro Wat (Spicy Ethiopian Chicken Stew)

Aderinsola Adeosun
The Ethiopian national dish, doro wat is often eaten with injera (flat bread) and is made with spices and dry wine.
4.92 from 48 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Waiting Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Main Course
Cuisine African, ethiopian
Servings 4 people

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 berbere spice
  • 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

Ethiopian Doro Wat
Keyword butter for doro wat, ethiopian stew, spicy chicken stew
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