Doro Wat Recipe (Ethiopian Chicken Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 45 mins
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Servings
4
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Calories
434 kcal
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Course
Main Course
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Cuisine
African
Doro Wat Recipe (Ethiopian Chicken Stew)
Description
Doro Wat Recipe uses skin-removed chicken thighs and legs marinated briefly in lemon juice and water, then drained. Red onions are cooked slowly until caramelized for a base rich in sweetness and depth, blended with oil, garlic, ginger, berbere seasoning, paprika, and tomato paste to create a complex and spicy sauce. The chicken simmers gently in this sauce with added water or stock to soften and absorb the mixture.
Hard-boiled eggs are incorporated at the end, warming through and soaking up the flavors, adding a pleasant textural contrast. The dish's flavor balances heat, aromatic spices, and a touch of acidity from lemon juice, with a thick stew consistency typical of Ethiopian cuisine.
Doro Wat is traditionally served with injera bread or rice and garnished with fresh parsley and lemon wedges to add brightness. It can be cooked longer to achieve a more fall-off-the-bone tenderness and can adjust sauce thickness by cooking uncovered to reduce the liquid if desired.
Ingredients
- 2 pounds chicken thighs skins removed, if desired
- 2 pounds chicken legs skins removed, if desired
- lemon juice juice from 1 lemon
- 2 red onion chopped, large, plural
- 3 tablespoons canola oil
- 6 cloves garlic chopped (or more to taste)
- 1 tablespoon ginger minced
- 2-3 tablespoons berbere seasoning
- 1 tablespoon paprika
- salt to taste
- black 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 egg peeled, large, hard-boiled
- parsley freshly squeezed lemon, for serving, chopped, fresh
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
- Doro Wat is traditionally served with rice, injera, or lentils to complement the rich stew.
- For a thicker sauce, remove chicken and eggs, then simmer sauce uncovered until desired consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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