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Doro Wat

Doro wat
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Doro wat is a vibrant Ethiopian chicken stew that delivers a warm, comforting experience with every bite. This dish showcases tender chicken simmered in a rich, spiced sauce made from a unique blend of berbere spices, garlic, and ginger. Often enjoyed during festive occasions or family gatherings, Doro wat brings people together around the table. The addition of hard-boiled eggs enhances its heartiness, making it a satisfying meal that pairs beautifully with traditional accompaniments like injera or steamed rice. Whether you’re introducing yourself to Ethiopian cuisine or looking to impress guests with a flavorful dish, this Doro wat recipe will not disappoint.

Ingredients

Scale
  • 4 red onions (medium-sized)
  • 4 pounds chicken (skinless legs recommended)
  • 3/4 to 1 cup vegetable oil
  • 2 tablespoons kibbeh (Ethiopian spiced butter)
  • 6 hard-boiled eggs
  • 2 tablespoons garlic (minced)
  • 2 tablespoons ginger (grated)
  • 1/2 cup berbere spice
  • Salt to taste
  • Water

Instructions

  1. Clean the chicken by soaking it in vinegar-water mixture and rinse thoroughly.
  2. Hard boil the eggs, cool them, and set aside.
  3. Finely dice the onions using a food processor.
  4. Cook the onions in a large pot over low to medium heat for 30-40 minutes until light pink.
  5. Add vegetable oil, garlic, ginger, salt, and berbere spice; mix well.
  6. Stir in kibbeh and optional tomato paste until evenly combined.
  7. Add chicken pieces and stir; optionally slash for flavor absorption.
  8. Pour in water and let simmer for 30-40 minutes until thickened.
  9. Add hard-boiled eggs and cook together for an additional 15-20 minutes before serving.

Nutrition

Find it online: https://cookingwithmia.com/doro-wat/

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