Doro Wat - Ethiopian Chicken and Egg Stew

Doro wat (Ethiopian chicken and eggs in a spicy sauce)

Doro Wat - Ethiopian Chicken and Egg Stew

The beloved Ethiopian stew doro wat combines chicken and eggs with onions, berbere, niter kibbeh (spiced clarified butter), and spices to deliver a distinctive, hearty, yet pleasantly affordable treat.

Course Main Course, Main Dishes

Cuisine African, Ethiopian

Keyword doro wat, Ethiopian chicken stew, Ethiopian stew

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 558kcal

Equipment

1 large dutch oven or similar stew-friendly pot
spice grinder (if using whole spices)

Ingredients

8-10 bone-in chicken thighs (see note)
10 cloves garlic minced
3 inches ginger minced (~50 g)
2 tbsp vegetable oil
6 medium red onions minced or finely chopped (about 6 cups, or 900 grams)
2 tbsp tomato paste
1/2 cup berbere (see note)
2 cups water (approximate)
1/3 cup niter kibbeh (see note)
1 tsp korarima or green cardamom seeds (see note)
1/2 tsp black pepper
1/2 tsp nutmeg
1 tsp salt or to taste
6 hard-boiled eggs peeled
injera to serve (see note)

US Customary - Metric

Instructions

Combine ginger, garlic, and oil to make paste. Set aside.
Place a large dutch oven (or similar pot) over low heat on the stove top. Add the minced onions to the dry pan and cook slowly, stirring regularly as the liquid releases and allows the onions to simmer and caramelize. If necessary, you can add a little oil. Cook until the onions are caramelized and fragrant - generally around 25-30 minutes.
(Note: don't try rush this step, as it's key to the flavour of the finished dish!)
Add the ginger/garlic paste and tomato paste to the pot. Saute for 2-3 minutes, stirring regularly.
Add the berbere and stir to combine, then saute for about 1 minute. Add 2 cups of water. Increase the heat to medium and and bring the pot to a low simmer for about 5 minutes.
Add the niter kibbeh and spices and stir to combine. Simmer for 5 more minutes.
Add the chicken. Reduce heat to low, cover, and cook until the chicken is very tender - around 1 hour. If the sauce starts to thicken and sputter a bit too much while cooking, you can add a little extra water.
Add the hard boiled eggs, and continue to simmer gently for about 10 more minutes.
If you want a thinner/soupier sauce, you can add a little bit of water. Adjust salt to taste if necessary.
Serve with injera and plenty of extra sauce.

Notes

Chicken - traditionally, doro wat is often made with a whole, separated chicken. I use bone-in thighs for simplicity, but you can also uses drums and thighs, or other pieces. I don't recommend chicken breasts, as the long cooking time tends to make them stringy and tough.

Berbere - the quintessential Ethiopian spice mix, berbere can be found at Ethiopian stores, online, and often at well-stocked grocery stores. If you have time, I highly recommend making your own.

Niter kibbeh - spiced, clarified Ethiopian butter. You can make your own or buy it at some African or Ethiopian grocers. If you can't find it, you substitute ghee.

Korarima - often called Ethiopian cardamom, this spice can be found at Ethiopian/Eritrean grocery stores. Green cardamom tastes quite similar, and can be substituted 1:1.

Injera - this soft, springy, tangy flatbread is a side dish and serving utensil rolled into one. Any Ethiopian restaurant will happily sell you a few sides of it to go along with your own home cooking. If you can't find injera, serve with a soft flatbread or savoury crepe.

Nutrition