Ethiopian Doro Wat (Spicy Chicken Stew)
A rich Ethiopian chicken stew with berbere, slowly cooked onions, hard-boiled eggs, and a glossy spiced sauce.
Equipment
- Large heavy pot with lid
- Chef's knife
- Cutting board
- Wooden spoon
- Small saucepan
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
Instructions
Marinate the chicken:
- Trim the chicken thighs and place them in a bowl with the lemon juice and salt.
- Toss to coat and let the chicken marinate for 15 to 20 minutes while you prepare the onions and spices.
Build the onion base:
- Melt the niter kibbeh or butter in a large heavy pot over medium-low heat.
- Add the chopped onions and cook for 20 to 25 minutes, stirring often, until very soft and reduced but not deeply browned.
- Stir in the garlic and ginger and cook for 2 minutes.
- Add the berbere, paprika, cardamom, fenugreek, black pepper, and tomato paste. Cook for 2 to 3 minutes, stirring constantly.
Simmer the stew:
- Add the marinated chicken and turn the pieces through the onion-spice mixture until coated.
- 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.
- 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.
- If the sauce becomes too thick before the chicken is tender, add a small splash of stock or water.
Finish and serve:
- Nestle the peeled hard-boiled eggs into the stew and simmer uncovered for 5 minutes so they warm through.
- Taste and adjust the salt. Garnish with cilantro if using.
- Serve hot with injera for scooping up the chicken and sauce.
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.
Nutrition
Calories: 640kcalCarbohydrates: 24gProtein: 47gFat: 40gSaturated Fat: 13gCholesterol: 285mgSodium: 930mgFiber: 6gSugar: 9g