Ethiopian Doro Wat
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8 servings
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Calories
479 kcal
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Course
Main Course, Lunch
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Cuisine
Ethiopian
Ethiopian Doro Wat
Description
The recipe for Ethiopian Doro Wat starts by marinating whole chicken pieces in lemon juice. The stew’s foundation is a large quantity of thinly sliced red onions slowly cooked without water until they brown and sweeten naturally. Spiced butter, garlic, ginger, and a mixture of spices including berbere, cardamom, and black pepper are incorporated to develop a complex, warm flavor base. Tomato paste adds mild acidity and thickness.
Chicken pieces are coated in this spiced onion sauce and simmered with mead or red wine and game or chicken stock until tender, resulting in a richly flavored, dark, and thick stew. Hard-boiled eggs are pierced with a fork and added near the end to soak in the sauce, contributing both texture and protein.
This dish is traditionally served at Ethiopian feasts and pairs well with injera or flatbreads. The long cooking time melds layers of savory, tart, and spicy notes. Variations include using game birds or different cuts of chicken.
The recipe suggests variations such as using drumsticks and thighs or different game birds for a similar robust stew. The sauce thickness can be adjusted by adding water if it becomes too concentrated. Patience during the slow cooking of onions and the stew ensures depth of flavor and tender meat.
Ingredients
- 1 chicken cut into serving pieces, whole
- ¼ cup lemon juice
- 6 cups red onions about 4 medium onions, sliced root to tip
- ½ cup butter ghee or regular butter, spiced
- 4 garlic minced, cloves
- 1 tablespoon ginger fresh, minced
- 3 tablespoons tomato paste
- ¼ cup berbere (see notes above)
- ½ teaspoon black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon fenugreek optional, ground
- 1 cup mead or red wine
- 2 cups game stock or chicken stock
- salt to taste
- 6 egg peeled, hard-boiled
Instructions
- Rub the chicken or pheasant all over with the lemon juice.
- In a large, heavy pot, add the sliced onions and turn the heat to medium. Cook the onions dry, stirring frequently. They will give up their water, wilt, and eventually brown.
- When the onions are close to browning, add the spiced butter, the garlic and ginger. Cook another minute or three. Add the tomato paste, berbere, black pepper, cardamom, and fenugreek. Mix well.
- Add the chicken pieces and turn to coat. Cook another few minutes, until the meat turns opaque. Add some salt.
- Pour in the stock and mead or wine. You want all the meat to be covered by about an inch; add water if you need to. Bring to a simmer, taste for salt, cover the pot and cook gently until the meat is tender, typically about 2 hours. The sauce should have cooked down a lot by now; add a little water if it gets thicker than gravy.
- When you are about 15 minutes out from serving, stab the hard-boiled eggs all over with a fork, then add to the pot. You can either strip all the meat from the bones or leave it as-is. Add salt if needed, then serve with rice, bread or the Ethiopian crepes called injera.
Notes
- You can substitute 3 pounds of chicken drumsticks and thighs for whole chicken pieces.
- For a game variation, try using 2 whole pheasants, 8 quail, 4 to 5 partridges, 3 grouse, 2 cottontail rabbits, or 3 squirrels instead of chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 240mg | 80% |
| Sodium | 751mg | 31% |
| Potassium | 536mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 66mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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