Doro Wat

Doro Wat is a spicy Ethiopian chicken stew that embodies the rich flavors of traditional Ethiopian cuisine. Served with injera, this dish features tender chicken simmered in a robust sauce made with berbere spice and onions, creating a delightful experience for special occasions.

Ethiopian · 90 min · 6 servings · juliette80

Ingredients

• 1 kg chicken thighs, bone-in and skinless
• 500 g onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 tbsp berbere spice
• 2 tbsp tomato paste
• 500 ml chicken broth
• 4 hard-boiled eggs
• 100 ml vegetable oil
• to taste salt
• to taste black pepper
• 2 tbsp lemon juice

Method

1. In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and cook until golden brown, about 15 minutes, stirring occasionally.
2. Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
3. Add the berbere spice and tomato paste, mixing well. Cook for 5 minutes to allow the spices to bloom.
4. Add the chicken thighs to the pot, ensuring they are well coated with the spice mixture. Cook for about 5 minutes, browning the chicken on all sides.
5. Pour in the chicken broth, bringing the mixture to a gentle simmer. Cover and cook for 30-40 minutes until the chicken is tender.
6. While the chicken is cooking, prepare the hard-boiled eggs. Once the chicken is done, add the eggs to the pot, coating them in the sauce.
7. Season with salt, black pepper, and lemon juice to taste, stirring gently to combine.
8. Serve hot with injera, allowing diners to scoop up the stew with the flatbread.

• Dabo Kolo
• Chechebsa