Doro Wot Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Calories
399 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Ethiopian
Doro Wot Recipe
Description
The Doro Wot Recipe features skinless chicken drumsticks seasoned with lemon juice and salt before cooking in a base of sautéed red onions, ginger, garlic, and a distinctive berbere spice blend which imparts heat and warmth. Tomato paste enriches the stew, adding body and a slight tang. Hard-boiled eggs are peeled, sliced, and added as a traditional garnish enhancing the dish both visually and in texture.
Cooking in the Instant Pot accelerates the tenderization and melding of flavors, while also developing the sauce's intensity. The balanced spices, combined with ghee and aromatics, result in a complex, hearty stew characterized by its deep color and spicy warmth.
Doro Wot is commonly served with injera or bread, soaking up the sauce and complementing the robust flavors. The dish is a centerpiece in Ethiopian cuisine and presents a stew with both spice and depth.
The recipe can be adapted for stovetop preparation by simmering with additional water and adjusting cooking times for thorough cooking. Adjust the berbere amount to taste, as spice blends may vary in heat intensity.
Ingredients
- 2 pounds chicken drumstick 8 pieces, skin removed
- 2 tablespoons lemon juice fresh
- 2 teaspoons kosher salt
- 2 tablespoons ghee
- 2 red onion finely chopped, large, plural
- 2 tablespoons ginger grated
- 2 tablespoons garlic pressed
- ⅓ cup berbere spice blend **
- 2 tablespoons tomato paste
- 4 egg peeled and sliced into half, hard-boiled
Instructions
- Hard boil eggs. I use Instant Pot to hard boil the eggs but you can also hard boil them on the stovetop. Add 1 cup of water to the instant pot insert. Place eggs on the trivet and pressure cook for 5 minutes. Allow 5 minutes natural pressure release and then release the rest of the pressure and open the Instant Pot. Run cold water over the eggs or put them in an ice bath. This allows the eggs to stop overcooking. Peel and slice the eggs and keep aside
- Add lemon juice and salt to chicken, mix well and keep aside
- Set the Instant Pot on Saute(Hi) mode and heat the ghee. Add onions and saute them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
- Add garlic and ginger and cook for a minute. Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden spoon removing all the browning or stuck bits
- Add the chicken, layer over berbere (see note), and tomato paste. Do not mix
- Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot. Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
- Stir in hard-boiled eggs, garnish with chopped cilantro and enjoy hot
Notes
- Begin with half the quantity of berbere spice to control the heat level; add more after tasting once cooked.
- For stovetop cooking, add extra water and simmer covered on medium-low for 20–30 minutes until chicken is tender.
- Skinless chicken drumsticks can be substituted with bone-in or boneless thighs, whole bone-in pieces, or chicken breasts; adjust cooking time accordingly, especially for smaller pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 324mg | 108% |
| Sodium | 1439mg | 60% |
| Potassium | 571mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 61mg | 6% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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