Description
Doro Wat is a rich and spicy Ethiopian chicken stew featuring tender drumsticks, hard-boiled eggs, and a deeply flavored berbere-spiced sauce. Served traditionally with injera, this dish is perfect for special occasions or cozy dinners at home.
Ingredients
Scale
- 2 pounds chicken drumsticks
- 4 large red onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons berbere spice blend
- 1 tablespoon paprika
- 3 tablespoons butter or niter kibbeh
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon salt (or to taste)
- 4 hard-boiled eggs, peeled
Instructions
- Place a large Dutch oven over medium heat and add the chopped onions to the dry pot. Cook for 20-30 minutes, stirring constantly, until deeply golden and reduced.
- Add the butter, garlic, ginger, berbere, and paprika. Stir until fragrant, about 5 minutes.
- Stir in tomato paste and cook for another 2 minutes. Add the chicken, coating it well in the spice mixture. Pour in chicken broth and add salt.
- Cover and simmer over low heat for 45 minutes to 1 hour, until chicken is tender and sauce is thickened.
- Add the hard-boiled eggs and simmer for 10 more minutes to let them absorb the flavor.
- Serve hot with injera or rice and spoon extra sauce on top.
Notes
- Let the onions fully caramelize for a deep, rich flavor base.
- Adjust berbere to your spice preference.
- Make ahead and reheat for even deeper flavor the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg
Keywords: Doro Wat, Ethiopian Chicken Stew, Berbere Chicken, Spicy African Stew, Traditional Ethiopian Recipe