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Doro Wat (Ethiopian Chicken Stew)

Ethiopian · Dinner · Easy

Doro Wat (Ethiopian Chicken Stew)

Total
2 hr 10 min
Prep
25 min
Serves
6
Calories
470
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Chicken and firm eggs settle into a deep red onion sauce, slowly cooked with berbere and spiced butter for Ethiopia's celebrated stew.

Patience with the onions gives Doro Wat (Ethiopian Chicken Stew) its thick sauce without flour or cream. Their sweetness balances the heat of berbere as chicken simmers in the dark red base, with hard-boiled eggs added near the end.

Finely chop the onions instead of leaving them in large pieces. Niter kibbeh brings a warm spice aroma, and bone-in chicken stays moist through the long simmer while giving the sauce more body.

SpicyRichSavoryComfort FoodMake AheadGluten-freeNut-freeHigh-proteinLow-carb

Method

  1. Put the onion and 1/2 cup water in a heavy pot. Cook over medium-low heat for , stirring often, until the onions collapse and most moisture evaporates.

  2. Add niter kibbeh and cook for until the onion is golden and jammy. Stir in berbere, garlic and ginger and cook over low heat for until the mixture is dark red and fragrant.

  3. Add the chicken, salt and remaining water. Cover and simmer over low heat for until the meat is tender and reaches 165°F, turning the thighs halfway through.

  4. Meanwhile, cover eggs with water in a saucepan, bring to a boil and simmer for until whites and yolks are firm. Cool under running water, peel and make shallow slits in the whites.

  5. Add the peeled eggs to the stew and simmer uncovered for until the sauce coats the chicken. Stir in lemon juice and spoon sauce over the eggs.

Forkue tips

  • For a supermarket substitute for niter kibbeh, use ghee with a pinch each of ground cardamom and fenugreek; the aroma will be simpler.
  • Berbere heat varies. Start with 2 tbsp for a milder pot and add more after the onions have cooked.

Storing and reheating

Refrigerate for up to 3 days. Reheat the chicken gently in its sauce, then add the eggs to warm through; freeze the stew without eggs for up to 2 months.

Kitchen gear

Heavy potTop picks on AmazonSaucepanTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

470Calories
37gProtein
15gCarbs
29gFat

Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Doro Wat (Ethiopian Chicken Stew): FAQ

Can I use chicken breast?

Thighs suit the long simmer better. Breast meat can become dry before the onion sauce is fully developed, so add it later and cook only until it reaches 165°F.

What goes with doro wat?

Injera is the usual partner for scooping up the sauce. A plain rice side also absorbs the rich onion base if injera is unavailable.

How do I store and reheat Doro Wat (Ethiopian Chicken Stew)?

Refrigerate for up to 3 days. Reheat the chicken gently in its sauce, then add the eggs to warm through; freeze the stew without eggs for up to 2 months.

How long does Doro Wat (Ethiopian Chicken Stew) take?

About 2 hr 10 min in total: 25 min prep and 1 hr 45 min cooking.

What do I need to make Doro Wat (Ethiopian Chicken Stew)?

The key ingredients are chicken thigh, onion, niter kibbeh, berbere, garlic and ginger, plus pantry basics.

Any tips for Doro Wat (Ethiopian Chicken Stew)?

For a supermarket substitute for niter kibbeh, use ghee with a pinch each of ground cardamom and fenugreek; the aroma will be simpler.

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