doro wat

The national dish of Ethiopia, this spicy chicken stew is simply outstanding!

Doro Wat (Ethiopian Spiced Chicken)

lbs chicken thighs

lemon juice

niter kibbeh

OR Homemade Niter Kibbeh

extra virgin olive oil

onions

butter

garlic

ginger

Ethiopian berbere

HOMEMADE BERBERE ((HIGHLY recommended!))

salt

Tej (Ethiopian honey wine,

chicken stock

hard-boiled eggs (pierced all over with fork about 1/4 inch deep)

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.

Doro Wat a wonderful chicken stew, the national dish of Ethiopia

Doro Wat (Spicy Chicken Stew)

lemon (juice of)

chicken

red onions (finely chopped)

niter kibbeh (or butter)

garlic (minced)

fenugreek

cardamom

nutmeg

Tablespoon berbere seasoning

tomato (chopped tomato paste)

eggs

In a bowl, combine the lemon juice and 1/2 the salt and chicken pieces. Let marinate for 30 minutes.

In a large dutch oven, start cooking the onions dry. Stir constantly to avoid sticking or burning. After about 10 minutes add in the niter kibbeh, along with the garlic, ginger, fenugreek, cardamom, nutmeg and remaining salt, berbere and tomato. Stir and simmer for a few minutes, the onions should be translucent but not burnt.

Add in the chicken stock and bring the mixture to a boil.

Cook for a few minutes then reduce the heat.

Add in the chicken pieces making sure they are covered by the sauce. You can add water or additional chicken stock if necessary. Cover and simmer for 40 minutes or until the chicken is done. Turning the chicken few times during the cooking process.

After the chicken has been cooking for 20 minutes add in pierced hard boiled eggs and make sure they are covered with sauce.

Serve hot, on top of Injera, for a real African treat!

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Doro Wat (Ethiopian Spiced Chicken)

Doro Wat (Spicy Chicken Stew)

Top 2 doro wat recipes from across the web

The most viewed doro wat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Doro Wat (Ethiopian Spiced Chicken)

Doro Wat (Spicy Chicken Stew)

The most viewed doro wat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine