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5.0 from 3 votes

Doro Wat

Doro wat is a traditional Ethiopian dish consisting of chicken, liver and gizzard and spiced with a blend of spices called berbéré.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4 people
Course: Main Course
Cuisine: African , Ethiopian

Ingredients

For the doro wat
  • 4 chicken thighs
  • 2 livers
  • 2 gizzards
  • 3 scallions , chopped
  • 3 shallots , minced
  • 5 cloves garlic , crushed
  • 4 hard-boiled eggs
  • 1 (1-inch) piece ginger , freshly grated
  • 2 tablespoons berbere (recipe below)
  • 2 tomatoes , peeled, seeded and diced
  • 1 (4-oz) can tomato paste
  • 4 tablespoons vegetable oil
  • salt
  • pepper
  • ¼ cup t'edj (Ethiopian mead)
  • 1 lemon
  • ½ cup water
For the berbere
  • 1 onion , chopped
  • 2 cloves garlic , crushed
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1½ tablespoon chili powder
  • 1 teaspoon ginger powder
  • 8 cardamom seeds
  • ½ teaspoon white pepper
  • 2 cloves
  • ½ teaspoon fenugreek powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon grated nutmeg
  • 1 pinch cinnamon
  • 1 pinch allspice

Instructions

Doro wat
    Cup of Yum
  1. Broil livers and gizzards. Cut into 4 pieces and set aside.
  2. In a large bowl, add the chicken pieces.
  3. Add the water, 1 small handful of salt, lemon juice, and the skin of the lemon. Mix well, set aside 20 minutes and rinse quickly.
  4. In a large pot, brown the chicken in the oil for about 5 minutes over medium heat.
  5. Add the onions and shallots.
  6. Cover and sauté 10 minutes, stirring regularly.
  7. Add the tomatoes and tomato paste.
  8. Cover and simmer for 20 minutes.
  9. Add the ginger, garlic, berbere, and mead.
  10. Add salt and pepper.
  11. Cover and simmer for 15 minutes.
  12. Add livers and gizzards and simmer for another 15 minutes over low heat.
  13. Peel the boiled eggs and poke 3 small holes on each side.
  14. Dip the eggs in the sauce so that it penetrates through the holes.
  15. Simmer for another 10 minutes.
Berbere
  1. In a skillet, toast the cardamom, coriander, ginger, fenugreek, nutmeg, cloves, cinnamon and allspice on low heat for 2 minutes.
  2. Allow to cool, stirring the mixture occasionally.
  3. Add the garlic, onion, half the salt and 2 tablespoons of water. Mix everything. Set aside.
  4. In the skillet, put the chili powder, white pepper, paprika and remaining salt.
  5. Toast on low heat for 1 minute. Pour the remaining water gradually, stirring constantly.
  6. Add the spice mixture, stir vigorously and cook over low heat for 15 minutes.
  7. Put this mixture into a jar.
  8. Cool and cover the top with a layer of oil.
  9. You can keep it for 10 days in the refrigerator.