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Ethiopian Doro Wat
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
1
Dry-cook onions 30 min until very soft and dry.
2
Add niter kibbeh, garlic, ginger; cook 10 min.
3
Add berbere and cardamom; cook 5 min.
4
Add chicken and enough water to cover; simmer 40 min.
5
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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