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5.0 from 42 votes

Ethiopian Doro Wat

Note that most recipes for doro wat will add even more berbere than I do, but be warned: It’s hot stuff! Ideally you want an old chicken or a pheasant for this recipe. If that's not possible, use just thighs and drumsticks.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 479 kcal
Course: Main Course , Lunch
Cuisine: Ethiopian

Ingredients

  • 1 whole chicken, cut into serving pieces
  • ¼ cup lemon juice
  • 6 cups Red Onions about 4 medium onions, sliced root to tip
  • ½ cup spiced butter, ghee or regular butter
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons tomato paste
  • ¼ cup berbere (see notes above)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground fenugreek (optional)
  • 1 cup mead or red wine
  • 2 cups game or chicken stock
  • salt to taste
  • 6 hard-boiled eggs, peeled

Instructions

    Cup of Yum
  1. Rub the chicken or pheasant all over with the lemon juice.
  2. 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.
  3. 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.
  4. Add the chicken pieces and turn to coat. Cook another few minutes, until the meat turns opaque. Add some salt.
  5. 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.
  6. 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 also use 3 pounds of chicken drumsticks and thighs. Or for hunters, use one of the following:
  • 2 whole pheasants
  • 8 quail
  • 4 to 5 partridges
  • 3 grouse
  • 2 cottontail rabbits or 3 squirrels

Nutrition Information

Calories 479kcal (24%) Carbohydrates 18g (6%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 240mg (80%) Sodium 751mg (31%) Potassium 536mg (15%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 473IU (9%) Vitamin C 20mg (22%) Calcium 66mg (7%) Iron 7mg (39%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 479

% 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.