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Ethiopian Doro Wat served in traditional clay bowl with injera bread, showing rich red sauce coating tender chicken with halved hard-boiled eggs

Ethiopian Doro Wat

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 485 kcal

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board

Ingredients
  

  • 3 lbs chicken thighs bone-in, skin-on, cut into pieces
  • 6 large hard-boiled eggs peeled
  • 3 large yellow onions finely chopped
  • 1/4 cup berbere spice blend
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1/4 cup clarified butter or ghee
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1/4 cup red wine optional
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions
 

  • Season chicken pieces with salt, pepper, and lemon juice. Let marinate for 30 minutes at room temperature.
  • Heat clarified butter in a large Dutch oven or heavy pot over medium heat. Add chopped onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.
  • Add minced garlic and ginger to the caramelized onions. Cook for 1-2 minutes until fragrant.
  • Add berbere spice blend and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the spices are bloomed.
  • Gradually add chicken broth and red wine (if using), stirring to combine. Bring to a gentle simmer.
  • Add the marinated chicken pieces to the pot. Cover and simmer gently for 45 minutes, stirring occasionally.
  • Pierce the hard-boiled eggs with a fork and nestle them into the stew. Continue cooking uncovered for 15-20 minutes until the sauce thickens and the chicken is very tender.
  • Taste and adjust seasoning with salt, pepper, or additional berbere spice as desired. The sauce should be rich, thick, and coat the chicken pieces.
  • Let rest for 10 minutes before serving to allow flavors to meld. Serve with injera bread or rice.

Notes

Storage tip: Keeps in fridge for up to 4 days and freezes well for 3 months. The stew actually improves overnight as flavors meld. Reheat gently with a splash of broth if needed. Authentic berbere spice blend can be found at Ethiopian markets or ordered online for best results.

Nutrition

Calories: 485kcalCarbohydrates: 8gProtein: 42gFat: 28gSodium: 890mgFiber: 2gSugar: 4g
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