Doro Wat (Ethiopian Spicy Chicken Stew)
Local name: ዶሮ ወጥ
In short: Chicken and hard-boiled eggs simmered in a deep red sauce of slow-cooked onions, spiced butter and berbere, Ethiopia's dish for holidays and weddings. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Resting
- 20 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Doro wat is the dish Ethiopians cook for the biggest celebrations, from Genna and Easter to weddings and family reunions. Chicken simmers in a thick, deep red sauce built on a mountain of slowly cooked red onions, spiced butter and berbere, and hard-boiled eggs are added at the end. It is rich, hot and aromatic, and it takes patience rather than skill. Eat it with injera, tearing off pieces to scoop up the sauce.
Instructions
- Toss the chicken with the lemon juice and 1/2 teaspoon of salt and leave for 20 minutes. Cut 2 or 3 shallow slashes into each piece so the sauce can get in.
- Put the chopped onions in a large heavy pot over medium heat with no oil. Cook for 20 minutes, stirring often and adding a splash of water if they stick, until they release their liquid and collapse into a soft mass.
- Add the oil, niter kibbeh, garlic and ginger and cook for 10 minutes, stirring, until the onions turn golden and jammy.
- Stir in the berbere and tomato paste. Cook on low heat for 10 to 12 minutes, adding a splash of water now and then, until the sauce turns deep brick red and the oil separates.
- Add the chicken, the water or stock and the teaspoon of salt. Stir well, cover and simmer on low for 35 to 40 minutes, until the chicken is tender, reaches 74°C (165°F), and the sauce is thick.
- Prick each egg a few times with a fork and slip them into the stew for the last 10 minutes so they take on color and flavor.
- Taste and adjust the salt. Serve hot with injera.
Tips
- Be patient with the onions. Cooking them dry for 20 minutes builds the thick, sweet base, and rushing this step leaves a harsh, raw taste.
- No niter kibbeh? Use ghee or butter plus a pinch each of ground cardamom, cinnamon and fenugreek. Start with 3 tablespoons of berbere if yours is very hot.
Questions and answers
Is doro wat very spicy?
It is hot, but the heat comes with depth rather than just burn. Use 2 tablespoons of berbere plus 1 tablespoon of paprika for a milder stew.
Can I make doro wat ahead of time?
Yes, and it improves overnight. It keeps for 4 days in the fridge and freezes for 3 months, though it is best to freeze it without the eggs.
What is served with doro wat?
Injera is the essential partner. Ayib (fresh cheese) and gomen (collard greens) are common sides to cool the heat.
How long does it take to make Doro Wat (Ethiopian Spicy Chicken Stew)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Doro Wat (Ethiopian Spicy Chicken Stew)?
About 480 kcal per serving, with 39 g of protein, 19 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 19 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
