Description
Doro Wat is a rich and flavorful Ethiopian chicken stew known for its deep red color and bold spices. Traditionally slow-cooked with onions, garlic, ginger, and berbere spice, this hearty dish is often served with boiled eggs and enjoyed with flatbread or rice.
Ingredients
For the Chicken Stew
4 medium red onions, finely chopped
4 pounds chicken (skinless legs preferred)
¾–1 cup vegetable oil (or any cooking oil)
2 tablespoons spiced butter (or regular butter)
2 tablespoons tomato paste (optional)
6 hard-boiled eggs
2 tablespoons garlic, minced
2 tablespoons ginger, grated
¼ cup water
Salt, to taste
½ cup berbere spice blend
For Cleaning the Chicken
1 cup vinegar
2 cups water
Instructions
- In a bowl, mix the vinegar with the water and rinse the chicken pieces to clean them. Rinse again with fresh water and set aside.
- Finely chop the onions and place them in a large pot over medium heat. Cook them slowly, stirring often, until they soften and release their natural moisture.
- Add the vegetable oil and continue cooking the onions until they become deep golden and fragrant.
- Stir in the minced garlic and grated ginger, cooking for about 1 minute.
- Add the berbere spice blend and tomato paste (if using). Stir well and cook for a few minutes to develop the flavor.
- Add the chicken pieces to the pot and mix until they are well coated with the sauce.
- Pour in the water and add salt to taste. Cover and simmer for 30–40 minutes, stirring occasionally, until the chicken becomes tender.
- Add the spiced butter and stir until melted into the sauce.
- Peel the hard-boiled eggs and gently place them into the stew during the last 10 minutes of cooking so they absorb the sauce flavor.
- Serve hot with bread, flatbread, or rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Cuisine: Ethiopian
Nutrition
- Calories: 420 kcal per serving