Doro Wat Recipe (Ethiopian Chicken Stew)

Name: Doro Wat Recipe (Ethiopian Chicken Stew)
Prep time: 10 min
Cook time: 1 h 45 min
Yield: 4 serving
Ingredients: 2 pounds chicken thighs and legs; Juice from 1 lemon; 2 large red onions; 3 tablespoons canola oil; 6 cloves garlic; 1 tablespoon minced ginger; 2-3 tablespoons berbere seasoning; 1 tablespoon paprika; salt and pepper to taste; 2 tablespoons tomato paste; 1-2 cups water; 2 tablespoons niter kibbeh; 4-6 large hard-boiled eggs; For Serving. Chopped fresh parsley

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings
4
Calories
434 kcal
Course
Main Course
Cuisine
African

Doro Wat Recipe (Ethiopian Chicken Stew)

Winston Rice

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Doro Wat is a vibrant Ethiopian chicken stew of tender, juicy chicken simmered low and slow in berbere spices, the National dish of Ethiopia, easy to make!

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Ingredients

Servings

2 pounds chicken thighs and legs skins removed, if desired
Juice from 1 lemon
2 large red onions chopped
3 tablespoons canola oil
6 cloves garlic chopped (or more to taste)
1 tablespoon minced ginger
2-3 tablespoons berbere seasoning
1 tablespoon paprika
salt and pepper to taste
2 tablespoons tomato paste
1-2 cups water or use chicken stock – use 2 cups for soupier
2 tablespoons niter kibbeh spiced butter – optional – or use ghee
4-6 large hard-boiled eggs peeled
For Serving. Chopped fresh parsley freshly squeezed lemon.

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Instructions

Add the chicken to a large bowl and cover with water. Stir in lemon juice and soak for at least 30 minutes. Drain and rinse the chicken thoroughly with fresh water. Set aside.
Heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring very frequently to avoid sticking, for 15-20 minutes to brown and start to caramelize. You can use a bit of oil or ghee if desired.
Add the oil, garlic, ginger, berbere seasoning, paprika, and salt and pepper. Cook, stirring, for 2-3 minutes until very aromatic.
Stir in the tomato paste and cook for 5 minutes, stirring a bit.
Add the water (or stock) and bring to a boil.
Season the chicken with salt and pepper, then add them to the pot. Reduce the heat and simmer on low, partially covered, for 40 minutes. Stir a few times during simmering. You can cook longer for more fall-off-the-bone chicken.
Stir in the niter kibbeh (or ghee) and eggs and submerge into the pot. Heat for 10 minutes to warm them through, and the chicken is cooked through and very tender.

Notes

Great served with rice or injera, or lentils.
For a thicker sauce, remove the chicken and eggs, then increase the heat and cook until the sauce thickens to your preference.

Nutrition Information

Show Details

Calories 434kcal (22%) Carbohydrates 11g (4%) Protein 34g (68%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.3g Cholesterol 331mg (110%) Sodium 529mg (22%) Potassium 625mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1473IU (29%) Vitamin C 9mg (10%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Calories	434kcal	22%
Carbohydrates	11g	4%
Protein	34g	68%
Fat	27g	42%
Saturated Fat	7g	35%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	12g	60%
Trans Fat	0.3g	15%
Cholesterol	331mg	110%
Sodium	529mg	22%
Potassium	625mg	13%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1473IU	29%
Vitamin C	9mg	10%
Calcium	69mg	7%
Iron	5mg	28%