Doro Wat (Ethiopian Spiced Chicken Stew)

About This Recipe

Doro wat is considered by many to be Ethiopia's national dish, a chicken stew built on an extraordinarily long-cooked onion base, sometimes simmered for over an hour before any spice or protein is even added. Berbere spice and niter kibbeh give the sauce its deep red color and layered heat, the chicken braising slowly within it until the meat pulls easily from the bone, while whole hard-boiled eggs are added to soak up the rich sauce. Traditionally served atop injera, the spongy fermented flatbread that also serves as an edible utensil, doro wat is the centerpiece of Ethiopian celebrations, its long cooking time reflecting its status as a dish of real occasion.

Ingredients

Serves 4

• 8bone-in chicken thighs and drumsticks
• 1/4 cuplemon juice(for cleaning chicken)
• 4onions(finely diced)
• 1/4 cupniter kibbeh (Ethiopian spiced butter)
• 1/4 cupberbere spice blend
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(minced)
• 2 cupschicken stock
• 1.5 tspsalt
• 6hard-boiled eggs(peeled)

Instructions

1. 1

   Clean the chicken

   Rub the chicken pieces with lemon juice and rinse, a traditional step; pat dry.

2. 2

   Cook the onions

   Cook the diced onions in a dry pot over medium heat, stirring frequently, for 20-25 minutes until they release their liquid and turn deeply soft and golden, with no oil needed at this stage.

   Cook the onions completely dry at first, without oil — this traditional technique concentrates their sweetness before the fat is added.

3. 3

   Add the fat and spice

   Stir in niter kibbeh and berbere spice, cooking 5 minutes until deeply fragrant and the oil separates slightly.

4. 4

   Add aromatics

   Add garlic and ginger, cooking 2 minutes.

5. 5

   Add chicken

   Add the chicken pieces, turning to coat in the spiced onion mixture, then add stock and salt.

6. 6

   Braise

   Cover and simmer on low 45-55 minutes until the chicken is very tender.

7. 7

   Add eggs

   Add the whole peeled hard-boiled eggs, spooning sauce over them, and simmer 10 more minutes to absorb flavor.

8. 8

   Serve

   Serve hot with injera or rice.

Variations

• •

  A milder version reduces the berbere for those sensitive to heat, though the dish is traditionally quite spicy.

• •

  A vegetarian version, called shiro or misir wot, uses lentils or chickpea flour instead of chicken.

• •

  Some households add a splash of white wine to the braising liquid for extra depth.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions