Doro Wat
Doro wat is Ethiopia's most celebrated dish, a centerpiece of Ethiopian cuisine served on holidays and special occasions. The name simply means chicken stew — doro is chicken, wat is stew — but the preparation is complex and unhurried. The base begins with onions cooked dry, without any fat, for nearly half an hour until they reach a deep caramel. Berbere — Ethiopia's essential spice blend — carries notes of chili, fenugreek, coriander, and korarima, the Ethiopian cardamom. Niter kibbeh, a spiced clarified butter infused with aromatics, goes in when the onions are done and transforms the sauce into something deeply aromatic. Hard-boiled eggs, pierced to allow the sauce to penetrate, are a traditional addition — they absorb the red colour of the berbere. Injera, the spongy teff flatbread, is the standard accompaniment.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1.2 kg chicken pieces (thighs and drumsticks, bone-in)
- 3 tbsp lemon juice
- 4 large onions (about 800 g), very finely diced
- 80 g niter kibbeh (Ethiopian spiced butter) or clarified butter
- 6 garlic cloves, minced
- 2 tbsp fresh ginger, finely grated (about 3 cm piece)
- 4 tbsp berbere spice blend
- 1 tsp ground cardamom
- ½ tsp ground fenugreek
- 250 ml water or chicken stock
- 4 hard-boiled eggs, shelled and scored all over with a fork
- Salt to taste
How to make it
- 1Prick the chicken all over with a fork and rub with lemon juice; put the finely diced onions into a large heavy pot over low heat with no oil or fat.
- 2Cook, stirring often, for 25–30 minutes until the onions are very soft, deep golden-brown, and smell caramel-like — this long dry fry builds the stew's flavour base; add the niter kibbeh and stir to coat.
- 3Add the garlic, ginger, berbere, cardamom, and fenugreek; cook for 5 minutes, stirring constantly, until the spices bloom and the butter turns deep red-orange.
- 4Add the chicken pieces and turn to coat completely; cook 5 minutes, turning, until sealed on all sides.
- 5Pour in the water or stock; bring to the boil, then reduce to the lowest simmer.
- 6Cover and cook for 40–45 minutes, turning the chicken halfway through, until the meat is very tender and nearly falling off the bone; score the eggs all over with a fork and nestle them into the sauce.
- 7Simmer uncovered for 10 more minutes until the eggs are stained red from the sauce and the sauce has thickened; season with salt; serve on injera flatbread or steamed rice.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
