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Doro Wat

East African Cuisine

Doro Wat

Spicy chicken stew with berbere spice blend, served with injera flatbread

90 minutes
6 servings
Medium difficulty
Shop Ingredients

About This Dish

Doro Wat is one of Ethiopia's most famous dishes—a rich, deeply flavorful chicken stew that showcases the country's complex and distinctive cuisine. The name comes from "doro" meaning chicken, and "wat" which refers to a thick, stew-like dish in Ethiopian cooking.

What gives Doro Wat its signature flavor is berbere, a complex spice blend that can include up to 20 different ingredients such as chili peppers, fenugreek, ginger, garlic, and various warming spices. The dish is traditionally prepared by slow-cooking chicken in this spice mixture along with onions, garlic, and a clarified butter called niter kibbeh.

In Ethiopian tradition, Doro Wat is often served during holidays and special occasions. It's typically eaten with injera, a spongy sourdough flatbread that's used to scoop up the stew. A proper Doro Wat will often include both the chicken meat and hard-boiled eggs, which absorb the rich flavors of the sauce.

Ingredients

For the stew (6 servings)

  • 2 lbs (about 1 kg) chicken pieces, preferably bone-in
  • 3 large red onions, finely chopped
  • 1/2 cup niter kibbeh (Ethiopian spiced butter) or ghee
  • 1/4 cup berbere spice blend
  • 6 cloves garlic, minced
  • 2-inch piece ginger, grated
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 6 hard-boiled eggs, peeled
  • 1 lemon, juiced
  • Salt, to taste
  • Black pepper, to taste

Homemade Berbere Blend (optional)

  • 2 tsp cumin seeds
  • 4 cloves
  • 1/4 tsp cardamom seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp coriander seeds
  • 4 tbsp paprika
  • 2 tbsp cayenne pepper (adjust for spice level)
  • 1 tbsp salt
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg

For serving

  • Injera (Ethiopian sourdough flatbread)
  • Fresh cilantro, chopped
  • Lemon wedges
  • Ayib (Ethiopian fresh cheese) or cottage cheese

Instructions

1

If making homemade berbere spice

Toast the whole spices (cumin, cloves, cardamom, black peppercorns, fenugreek, and coriander seeds) in a dry pan over medium heat until fragrant, about 2-3 minutes. Grind in a spice grinder, then mix with the remaining ground spices. Store in an airtight container.

2

Prepare the base

In a large, heavy-bottomed pot, heat the niter kibbeh (or ghee) over medium heat. Add the chopped onions and cook slowly, stirring occasionally, until deeply caramelized, about 20-30 minutes. This step is crucial for the rich flavor of the dish.

3

Add aromatics and spices

Add the minced garlic and grated ginger, stirring for about 2 minutes until fragrant. Add the berbere spice and tomato paste. Stir continuously to prevent burning, cooking for about 5 minutes until the spices are fragrant and the oil begins to separate.

4

Cook the chicken

Add the chicken pieces to the pot, turning to coat with the spice mixture. Pour in the chicken stock and bring to a gentle simmer. Cover partially and simmer for about 40-45 minutes, until the chicken is tender and fully cooked.

5

Add the eggs

Gently pierce the hard-boiled eggs all over with a fork (this helps them absorb the sauce). Add the eggs to the stew and simmer for another 10-15 minutes. The sauce should be thick and rich.

6

Season and finish

Stir in the lemon juice, and season with salt and pepper to taste. The stew should have a complex, spicy flavor with a good balance of heat and acidity.

7

Serve

Traditionally, Doro Wat is served on top of injera, with additional rolled injera on the side for scooping. Garnish with fresh cilantro and serve with lemon wedges and ayib (Ethiopian cheese) or cottage cheese to help balance the heat.

Tips for Perfect Doro Wat

  • 1
    Don't rush the onions – the long caramelization process is crucial for developing the rich flavor base of the dish.
  • 2
    Authentic Doro Wat is typically quite spicy. Adjust the amount of berbere to your heat preference, but remember that the spice blend contributes more than just heat.
  • 3
    Bone-in chicken pieces create a more flavorful stew, but you can use boneless if preferred.
  • 4
    If you can't find niter kibbeh (Ethiopian spiced butter), you can use ghee with a little extra berbere, or make your own by infusing butter with spices.
  • 5
    For an authentic experience, serve on injera (Ethiopian flatbread), which can sometimes be found in international grocery stores or African markets.
  • 6
    The flavors of Doro Wat improve with time. Consider making it a day ahead and reheating for even more developed flavors.