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Doro Wat

Doro wat
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Doro wat is a fragrant and spicy Ethiopian chicken stew that brings a burst of flavor to your dining table. This rich dish is perfect for special occasions and family gatherings, showcasing the essence of Ethiopian cuisine with its signature spice blend, berbere. The slow-cooked method allows the spices to meld beautifully, resulting in tender chicken and hard-boiled eggs enveloped in a savory sauce. Whether served with traditional injera or a side of fluffy rice, Doro wat promises to be a crowd-pleaser that warms both the heart and soul.

Ingredients

Scale
  • 4 red onions (medium-sized)
  • 4 pounds chicken (skinless legs)
  • 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
  • 1 cup vinegar (mixed with 2 cups water)
  • 1/4 cup water

Instructions

  1. Clean chicken thoroughly by soaking in water mixed with vinegar, then rinse and drain.
  2. Boil hard-boiled eggs until cooked through; peel and set aside.
  3. Finely dice onions using a food processor for efficiency.
  4. In a large pot over low heat, cook onions until light pink, about 30 to 40 minutes.
  5. Stir in vegetable oil, minced garlic, grated ginger, salt, and berbere spice until well combined.
  6. Add kibbeh and optional tomato paste; stir until blended.
  7. Optionally slash chicken pieces for better flavor absorption; add them into the pot and mix.
  8. Pour in water and simmer on medium heat for 30 to 40 minutes until chicken is tender.
  9. Gently stir in hard-boiled eggs and let cook for an additional 15 to 20 minutes before serving hot.

Nutrition

Find it online: https://goldenrecipetime.com/doro-wat-2/