Ethiopian Doro Wat Recipe
The Ethiopian Doro Wat Recipe is a rich and flavorful chicken stew loved around the world. This traditional Ethiopian dish is famous for its deep red sauce, tender chicken and bold spices.
Ingredients
For The Stew
- 2 pounds chicken thighs and drumsticks
- 4 large onions finely chopped
- 3 tablespoons vegetable oil
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Ethiopian butter or regular butter
For Serving
- 6 hard-boiled eggs peeled
- Injera bread
Instructions
Prepare The Onions
- Add chopped onions to a large pot and cook slowly until soft and lightly browned.
Add The Oil
- Pour vegetable oil into the onions and stir until combined.
Cook Garlic And Ginger
- Add garlic and ginger. Stir and cook until fragrant.
Add Berbere Spice
- Mix berbere spice into the onion mixture and cook briefly.
Stir In Tomato Paste
- Add tomato paste and mix well to deepen the flavor.
Add Chicken Pieces
- Place chicken into the pot and coat with the spice mixture.
Pour In Broth
- Add chicken broth and stir gently until combined.
Season The Stew
- Add salt and pepper. Stir to distribute the seasonings evenly.
Simmer Slowly
- Cover the pot and simmer for about one hour until chicken becomes tender.
Add Butter
- Stir butter into the stew for extra richness and flavor.
Add Hard-Boiled Eggs
- Place peeled eggs into the sauce and simmer for ten minutes.
Serve And Enjoy
- Serve hot with fresh injera bread for a traditional meal.
Notes
- Use authentic berbere spice for the best flavor.
- Cook onions slowly to develop richness.
- Add extra broth if the stew becomes too thick.
- Use chicken legs for juicy texture.
- Let the stew rest before serving.
- Adjust spice levels to your preference.
- Serve with traditional injera whenever possible.