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Doro Wat Ethiopian Chicken Stew Recipe

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4.4 from 13 reviews

Doro Wat is a traditional Ethiopian chicken stew known for its rich, deeply spiced sauce featuring Berbere spice, caramelized onions, garlic, and ginger. This hearty stew is simmered slowly to develop complex flavors and typically served with soft-boiled eggs that absorb the delicious sauce, offering a comforting and authentic Ethiopian culinary experience.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Chicken

  • 3-3½ pounds (1.3-1.6kg) chicken, cut in pieces (or chicken thighs)

Spices and Seasonings

  • 3 tablespoons (42g) spiced butter (or more, substitute with cooking oil)
  • 2 tablespoons (2g) Berbere spice
  • 1 tablespoon (9g) garlic, minced
  • ½ tablespoon (4.5g) ginger, minced
  • 1 tablespoon (14g) tomato paste
  • ½ tablespoon (0.5g) paprika
  • 1 tablespoon (2g) dried basil (optional)
  • Salt and pepper to taste

Vegetables and Liquids

  • 2-3 medium onions, sliced
  • ¼ cup (60ml) canola oil
  • 2-3 cups (473-709ml) water
  • 1-2 lemons, freshly squeezed (adjust to taste)

Additional Ingredients

  • 4-6 large eggs, soft boiled and shells removed

Instructions

  1. Season Chicken: Season the chicken pieces with salt and pepper evenly. Set aside to allow the flavors to start melding.
  2. Caramelize Onions: Heat a large pot over medium heat. When hot, add the spiced butter and sliced onions. Sauté the onions, stirring frequently, until they turn a deep brown color, approximately 7-10 minutes. This caramelization develops sweetness and depth.
  3. Add Spices and Aromatics: After the onions are fully caramelized, add a bit more oil to the pot, followed by the Berbere spice, minced garlic, and ginger. Stir continuously to combine all ingredients well.
  4. Cook Spices: Continue stirring the mixture for 2-3 minutes, allowing the flavors to bloom and the mixture to develop a rich, deep brown color. Ensure it doesn’t burn by adjusting heat or stirring frequently.
  5. Add Liquids and Chicken: Pour in 2 to 3 cups of water, then add the seasoned chicken pieces to the pot. Stir in tomato paste, paprika, dried basil (if using), and salt. Mix well and let the stew simmer for about 30 minutes to allow the chicken to cook through and flavors to meld.
  6. Add Eggs and Lemon Juice: Gently add the soft-boiled, peeled eggs into the stew and pour in the freshly squeezed lemon juice. Stir gently to submerge the eggs evenly in the sauce, allowing them to soak up the flavors.
  7. Simmer Until Tender: Continue cooking the stew for another 10 minutes or until the chicken is tender and fully cooked. Check periodically and stir carefully to avoid breaking the eggs.
  8. Adjust Sauce and Seasoning: Assess the sauce thickness and seasoning; adjust by adding more water or broth if needed. Modify salt and lemon juice to taste, balancing acidity and seasoning as desired.
  9. Serve: Serve the Doro Wat warm, traditionally accompanied by injera or flatbread, to soak up the flavorful sauce.

Notes

  • Caramelizing onions slowly is key to developing the rich flavor signature of Doro Wat.
  • Berbere spice mix can vary, so adjust the quantity to control the heat level of the stew.
  • Soft boiling the eggs before adding helps them soak in the sauce flavor without falling apart.
  • Use chicken thighs or a mix of cuts for more flavorful and moist meat.
  • If spiced butter is unavailable, you can use a blend of clarified butter and oil or just oil for a dairy-free version.
  • This stew is traditionally served with injera, an Ethiopian flatbread, but can also be enjoyed with rice or bread.
  • Adjust lemon juice to balance acidity and brightness to your preference.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Ethiopian

Find it online: https://recipeteach.com/doro-wat-ethiopian-chicken-stew-recipe/