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A bowl of Ethiopian Doro Wat with chicken, hard-boiled eggs, berbere sauce, and injera.

Ethiopian Doro Wat (Spicy Chicken Stew)

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A rich Ethiopian chicken stew with berbere, slowly cooked onions, hard-boiled eggs, and a glossy spiced sauce.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ethiopian
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Marinade
  • 2 lb bone-in chicken thighs skin removed if preferred
  • 1/4 cup fresh lemon juice for marinating
  • 1 tsp kosher salt for marinating
Berbere Stew
  • 3 tbsp niter kibbeh or unsalted butter plus more if the pot looks dry
  • 4 large yellow onions finely chopped
  • 6 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1/4 cup berbere spice blend use a mild blend if preferred
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground fenugreek
  • 1/2 tsp freshly ground black pepper
  • 1 cup chicken stock or water plus a splash more if needed
Eggs and Serving
  • 4 large hard-boiled eggs peeled
  • 4 whole pieces injera for serving
  • 2 tbsp fresh cilantro chopped, optional garnish

Equipment

  • Large heavy pot with lid
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Small saucepan

Method
 

Marinate the chicken:
  1. Trim the chicken thighs and place them in a bowl with the lemon juice and salt.
  2. Toss to coat and let the chicken marinate for 15 to 20 minutes while you prepare the onions and spices.
Build the onion base:
  1. Melt the niter kibbeh or butter in a large heavy pot over medium-low heat.
  2. Add the chopped onions and cook for 20 to 25 minutes, stirring often, until very soft and reduced but not deeply browned.
  3. Stir in the garlic and ginger and cook for 2 minutes.
  4. Add the berbere, paprika, cardamom, fenugreek, black pepper, and tomato paste. Cook for 2 to 3 minutes, stirring constantly.
Simmer the stew:
  1. Add the marinated chicken and turn the pieces through the onion-spice mixture until coated.
  2. Pour in the chicken stock, bring to a gentle simmer, then cover and cook for 35 to 40 minutes, turning the chicken once or twice.
  3. Remove the lid and simmer for 10 to 15 minutes more, until the chicken is tender and the sauce is thick enough to coat a spoon.
  4. If the sauce becomes too thick before the chicken is tender, add a small splash of stock or water.
Finish and serve:
  1. Nestle the peeled hard-boiled eggs into the stew and simmer uncovered for 5 minutes so they warm through.
  2. Taste and adjust the salt. Garnish with cilantro if using.
  3. Serve hot with injera for scooping up the chicken and sauce.

Nutrition

Calories: 640kcalCarbohydrates: 24gProtein: 47gFat: 40gSaturated Fat: 13gCholesterol: 285mgSodium: 930mgFiber: 6gSugar: 9g

Notes

  • A patient onion step gives Doro Wat its characteristic depth and helps keep the berbere from tasting harsh.
  • Niter kibbeh is traditional, but unsalted butter is a practical substitute for a home kitchen.
  • The stew can be made one day ahead and reheated gently; add a splash of water if the sauce tightens in the refrigerator.