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Doro Wat Ethiopian chicken stew with egg
Spicy chicken stew with Berbere

Doro Wat (Spicy Ethiopian Chicken Stew)

Author: Flavelo
Recipes Main Courses
Doro Wat is Ethiopia's national dish. Its uniqueness lies in the technique: onions are slow-cooked without fat until creamy, forming a thick, sweet base. Spiced clarified butter (Niter Kibbeh) and Berbere spice give it soul. Hard-boiled eggs provide textural contrast in the spicy sauce.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Ethiopian

Ingredients

Equipment Needed

  • Heavy Pot: For slow onion caramelization.
  • Wooden Spoon: For constant stirring.

Allergen Information

⚠️ Egg
⚠️ Milk (Butter)

Instructions

1 ✓

Slow-cook minced onions in a dry pot on low for 15-20 mins, stirring, until water evaporates and they brown.

Tip: Key step! Onion sugar caramelizes for a sweet base.
2 ✓

Add butter, garlic, ginger. Sauté.

Tip: Fat extracts aromatics.
3 ✓

Add Berbere, toast 2-3 mins.

Tip: Toasting activates spices.
4 ✓

Add tomato paste, water, boil. Add chicken. Season.

Tip: Traditionally chicken is washed in lemon water first.
5 ✓

Cover, simmer low 45-60 mins. Add scored boiled eggs in last 5 mins.

Tip: Sauce thickens.
6 ✓

Finish with lemon juice. Serve with Injera.

Tip: Acid balances fat/spice.

Recipe FAQ

Substitute for Niter Kibbeh?
Butter works, but spiced clarified butter is authentic.
Too much onion?
No! It dissolves into the sauce.

Ingredients

  • 3 lbs Chicken pieces (legs, thighs, skinless)
  • 4 large Red onions (finely minced)
  • 5 cloves Garlic
  • 1 tbsp Fresh ginger (grated)
  • 3 tbsp Berbere spice blend
  • 2 tbsp Tomato paste
  • 4 tbsp Butter (or Niter Kibbeh)
  • 4 whole Hard-boiled eggs
  • 2 tbsp Lemon juice
  • 2 cups Water or Chicken broth
  • 1 tsp Salt
  • 1 tsp Black pepper