Doro Wat (Ethiopian Spiced Chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
6 servings
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Calories
647 kcal
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Course
Main Course
Doro Wat (Ethiopian Spiced Chicken)
Description
Doro Wat consists of chicken thighs or breasts marinated briefly in lemon juice and then simmered in a sauce made primarily from finely minced or pureed yellow onions cooked slowly with niter kibbeh and olive oil. The addition of garlic, ginger, and butter built over a long sauté process deepens the flavor and softens the onions into a thick base. Berbere spice blend is added and cooked further to infuse the sauce with traditional Ethiopian heat and earthiness.
Chicken, chicken stock, salt, and a honeyed wine (tej or white wine with honey) are combined and simmered for around 45 minutes, allowing flavors to meld and chicken to become tender. Hard-boiled eggs, pierced with a fork, are added near the end and simmered briefly to absorb the sauce. The finished stew offers a rich, spicy, and aromatic profile with soft chicken pieces and savory eggs.
This stew is typically served hot alongside injera (Ethiopian flatbread), but it can also be accompanied by plain rice or other breads. The dish provides a hearty, spicy main course that showcases the complex flavors of Ethiopian cuisine.
Ingredients
- 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
- 2 tablespoons lemon juice fresh
- 2 tablespoons niter kibbeh
- 2 tablespoons extra virgin olive oil
- 3 cups yellow onion finely minced to chunky puree
- 3 tablespoons butter
- 1 tablespoon garlic finely minced
- 1 tablespoon ginger finely minced
- 1/4 cup berbere spice blend Ethiopian
- berbere spice blend HIGHLY recommended!, homemade alternative
- 1 1/2 teaspoons salt
- 1/2 cup tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
- 1 cup chicken stock
- 4 egg pierced all over with fork about 1/4 inch deep, hard-boiled
Instructions
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 43g | 86% |
| Fat | 53g | 82% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 376mg | 125% |
| Sodium | 885mg | 37% |
| Potassium | 680mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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