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Tuesday, October 26, 2021

    Doro Wat (Ethiopian Spiced Chicken)

    Doro wat (also written doro wot) is an Ethiopian chicken stew flavored with niter kibbeh, a spicy butter made with fenugreek, hot chiles, paprika, cardamom, and coriander, and berbere, a spice mix made with fenugreek, hot chiles, paprika, cardamom, and coriander. Hard-boiled eggs are added to the stew near the conclusion of the cooking process. Doro wat is usually eaten with injera bread, an Ethiopian flatbread produced from teff, the country’s principal grain. It’s one of the most well-known Ethiopian dishes, and it’s available at Ethiopian restaurants all over the world.

    Doro Wat (Ethiopian Spiced Chicken)

    Course Main Course, Main Dish
    Cuisine Ethiopia


    • 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons niter kibbeh
    • 2 tablespoons extra virgin olive oil
    • 3 cups yellow onions finely minced to a chunky puree in food processor
    • 3 tablespoons butter
    • 1 tablespoon finely minced garlic
    • 1 tablespoon finely minced ginger
    • 1/4 cup Ethiopian berbere
    • 1 1/2 teaspoons salt
    • 2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
    • 1 cup chicken stock
    • 4 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 sauté, 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.
    Keyword Chicken, Stew



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