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✨ Newdinner
Ethiopian Doro Wat — Spiced Chicken Stew
Ethiopia's national dish — slow-cooked chicken in a rich, deeply red berbere spiced onion sauce with hard-boiled eggs, served on injera sourdough flatbread.
⏱ 150 min🔥 480 kcalHard
★4.8(1,870)
32 recipes using garlic — Injera, doro wat, misir — ancient spiced stews of the Horn of Africa.
Ethiopian cuisine is famous for its bold, distinctive flavours. These ethiopian garlic recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Ethiopia's national dish — slow-cooked chicken in a rich, deeply red berbere spiced onion sauce with hard-boiled eggs, served on injera sourdough flatbread.
Slow-cooked chicken in rich berbere spice sauce, served on spongy sourdough injera flatbread — Ethiopia's national dish.
A flavorful Ethiopian lentil stew infused with spices.
A savory Ethiopian stir-fry with tender beef and spices.
A creamy Ethiopian chickpea stew with earthy flavors.
Spicy Ethiopian red lentil stew simmered in berbere spice — a cornerstone of Ethiopian cuisine.
A smooth, creamy Ethiopian chickpea flour stew spiced with berbere — hearty, vegan, and deeply satisfying.
Ethiopian collard greens stewed with garlic and spiced butter.
Ethiopia's iconic spiced chicken stew with hard-boiled eggs, served on spongy injera flatbread for a communal feast.
Velvety Ethiopian spiced red lentils slow-cooked with berbere, niter kibbeh and aromatics — a cornerstone of the Ethiopian feast platter.
Sizzling Ethiopian sautéed lamb with caramelised onions, tomatoes and green chillies — a fast, fiery and deeply aromatic dish served on injera.
Tender beef cubes quickly sautéed with onion, jalapeño, rosemary and niter kibbeh spiced butter — Ethiopia's most popular restaurant dish, served on injera.
Tender collard greens slowly cooked with onion, garlic, ginger and niter kibbeh until deeply flavoured and silky — an essential component of the Ethiopian spread.
Ethiopian sautéed meat with onions, peppers, and mitmita — quick-cooked and intensely flavoured, served on injera.
Ethiopian braised collard greens with garlic, ginger and niter kibbeh — the essential vegetable dish of any injera spread.
Ethiopian ground chickpea and spiced flour dip — velvety and addictive.
Ethiopian sautéed chicken with spiced butter, vegetables, and lime — a quick, bright dinner.
Ethiopian roasted lentil snack with spiced butter and garlic — crunchy, addictive finger food.
Ethiopian vegan red lentil stew with chili and spiced oil — comfort during fasting periods.
Ethiopian spiced clarified butter — the soul of Ethiopian cooking.
Ethiopian mild split pea stew with turmeric and butter — comfort in a bowl.
Ethiopian sautéed beets with onions and spiced butter — sweet, earthy, vibrant.
Ethiopian pan-seared lamb with vegetables and spiced butter — a quick, tender celebration.
Ethiopian chickpea paste with spiced butter and herbs — hearty, savory, luxurious.
Ethiopian vegan lentil and vegetable stew with spices — the fasting classic.
Ethiopian chicken and red lentil stew — rich, spiced, deeply warming.
Ethiopian mixed legume paste — extra protein, extra flavor.
Ethiopian sautéed red lentils with spices and vegetables — quick and deeply flavored.
Ethiopian spiced vegetable and potato stew — hearty, warming, vegan-friendly.
Ethiopian sautéed chicken — chunks of marinated chicken stir-fried with onion, rosemary, niter kibbeh, and berbere over high heat.
Silky Eritrean stew of ground chickpea flour, berbere, and clarified butter — vegan-adaptable comfort food.
Ethiopia's everyday comfort food — chickpea or fava flour whisked into berbere-spiced onion oil to make a deeply flavored, silky vegan stew eaten with injera.