Doro Wat (Ethiopian Chicken Stew)
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Doro Wat is a rich and spicy Ethiopian chicken stew, traditionally served with injera (Ethiopian flatbread). This dish is deeply flavored with berbere spice mix, onions, garlic, and ginger, making it a hearty and comforting meal.
01:10:00 total
Serves 4
medium
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Ingredients
- chicken - watch the video to see (cut into pieces)
- onions - watch the video to see (finely chopped)
- garlic - watch the video to see (minced)
- ginger - watch the video to see (minced)
- berbere spice mix - watch the video to see
- niter kibbeh - watch the video to see (Ethiopian clarified butter)
- boiled eggs - watch the video to see (optional)
- salt - to taste
- water - watch the video to see (or chicken stock)
Instructions
- Prepare the Chicken: Clean the chicken pieces and set aside.
- Cook the Onions: In a large pot, cook the onions on low heat until they are soft and golden.
- Add Garlic and Ginger: Add the minced garlic and ginger to the onions and cook for a few more minutes.
- Add Berbere Spice Mix: Stir in the berbere spice mix and continue to cook for about 2-3 minutes, allowing the spices to bloom.
- Add Chicken: Add the chicken pieces to the pot, coating them well with the spice and onion mixture.
- Add Water or Stock: Pour in enough water or chicken stock to cover the chicken. Bring to a boil, then reduce the heat and simmer.
- Simmer: Cover the pot and simmer the stew for about 45 minutes, or until the chicken is tender.
- Final Touches: If using, add boiled eggs to the stew in the last 10 minutes of cooking. Adjust the seasoning with salt.
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