Doro Wat
Ethiopia's spiced chicken stew, simmered in a rich berbere sauce with whole hard-boiled eggs. Cooking the onions alone in butter over very low heat for a full forty-five minutes is what builds the stew's deep, almost caramelised base before any spice goes in.
Total time
120 min
Prep
20 min
Cook
100 min
Difficulty
medium
Cuisine
Ethiopian
gluten-free
Ingredients
1.2kgchicken pieces
8hard-boiled eggs, peeled
4large onions, very finely diced
6 clovesgarlic, minced
2 tspfresh ginger, grated
4 tbspberbere spice
4 tbspniter kibbeh (spiced clarified butter) or butter
200mlwater
saltto taste
Instructions
1
Fry onions in butter without added oil, very low heat, 45 minutes until very soft and deep golden.
2
Add garlic and ginger. Cook 5 minutes.
3
Add berbere and cook 5 minutes.
4
Add chicken. Turn to coat. Add water.
5
Simmer covered 30 minutes. Add eggs.
6
Simmer 15 more minutes. 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
853
Protein
95.1g
Fat
43.8g
Carbs
13.3g
Fiber
2g
Sodium
384mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.