Ethiopian Doro Wat

Name: Ethiopian Doro Wat
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: African
Ingredients: 1 whole chicken, cut into pieces; 4 large onions, very finely diced; 4 tbsp berbere spice blend; 1 tsp cardamom; 1 tsp ginger; 6 cloves garlic; 4 tbsp niter kibbeh (spiced butter); 4 hard-boiled eggs, pierced; injera or crusty bread to serve

Spicy Ethiopian chicken stew in berbere sauce with boiled eggs, eaten with injera. Cooking the onions completely dry, with no oil, for a full 30 minutes before anything else goes in is the traditional technique that builds doro wat's deep base flavour.

Total time

120 min

Prep

20 min

Cook

100 min

Difficulty

hard

Cuisine

African

comfortchickenspicystew

Ingredients

1 wholechicken, cut into pieces

4 largeonions, very finely diced

4 tbspberbere spice blend

1 tspcardamom

1 tspginger

6 clovesgarlic

4 tbspniter kibbeh (spiced butter)

4hard-boiled eggs, pierced

injera or crusty breadto serve

Instructions

Dry-cook onions 30 min until very soft and dry.

Add niter kibbeh, garlic, ginger; cook 10 min.

Add berbere and cardamom; cook 5 min.

Add chicken and enough water to cover; simmer 40 min.

Add eggs; simmer 10 more min. Serve with injera.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

139

Protein

9.4g

Fat

5.7g

Carbs

12.9g

Fiber

2.2g

Sodium

71mg

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