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    Home » African Recipes » African Stews

    Feb 14, 2025

    Doro Wat (Ethiopian Chicken Stew)

    Published on Feb 14, 2025. Updated on Feb 14, 2025. By Tayo. This post may contain affiliate links. See Disclosure. 2 Comments

    Jump to Recipe

    Doro Wat (Ethiopian Chicken Stew) is a popular spicy Ethiopian dish, made with chicken thighs and served with hard-boiled eggs in an aromatic sauce.

    Doro Wat (Spicy Ethiopian Chicken Stew)

    ❤️ Why you'll love it

    Doro Wat is often referred to as Ethiopia's national dish. It is ideal for special occasions or when you crave something unique! This savory dish is not just a recipe but an important part of the Ethiopian culinary experience.

    🥘 Equipment Used

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    To prepare your own Ethiopian Chicken Stew at home, you'll need a large pot or a Dutch oven, a cutting board and a sharp knife.

    🧾 Ingredients Used

    chicken, eggs, spices
    • Niter Kibbeh: The flavorful Ethiopian spiced clarified butter is the basis of this dish and adds incredible flavor to every bite.
    • Aromatics: Onions, garlic, and ginger.
    • Chicken thighs: You can also use chicken breasts.
    • Spices: The spices used for this recipe are Berbere spice, smoked paprika, black pepper, and salt.
    • Other ingredients: Tomato paste, chicken broth (or stock), and boiled eggs.

    🔪 How To Make Doro Wat

    This dish takes a little over an hour to cook from start to finish.

    1. In a large pot over medium-low heat, add the niter kibbeh and allow it to melt. Add the chopped onions, garlic, and ginger, and cook until caramelized.
    2. Add the berbere spice, smoked paprika, black pepper, and salt. Stir for 2-3 minutes. Pour in the chicken stock, add the tomato paste, and chicken thighs.
    3. Cook for 30-40 minutes or till the chicken is tender. Add in the boiled eggs and simmer for 10 mins on low heat.
    4. Taste for spices & adjust.
    how to make doro wat

    🥫 Storing and Reheating

    Doro wat can be stored in the fridge for 3 to 4 days. To reheat, warm it on the stovetop with a little water or chicken stock.

    You can also freeze leftover Doro Wat in a freezer-safe container for 2-3 months. Be sure to let it thaw in the fridge overnight before reheating.

    💭 Tips and Variations

    • You can your own niter kibbeh at home. This clarified butter is a key ingredient in this version of Doro Wat and adds so much flavor. 
    • Berbere is a flavorful Ethiopian spice blend that can be quite spicy. You can use less if you don't like spicy food.
    • This stew takes time to cook and for the chicken to tenderize, so be patient.
    • Feel free to use lamb or beef instead. Use a thinner cut to ensure it can cook down in the length of time.
    doro wat in a white bowl

    🍽️ What can I eat this recipe with?

    Like much of Ethiopian cuisine, Doro Wat is a very versatile dish and goes well with a lot of side dishes.

    It is traditionally eaten with rice or injera (Ethiopian flatbread). But for a low carb meal, I eat my doro wat with Ethiopian collard greens, cauliflower rice, or low carb flatbread.

    👩‍🍳 Frequently asked questions

    Can I make Doro Wat less spicy? 

    Absolutely! Adjust the amount of berbere spice to control the level of heat to your liking.

    What can I use instead of chicken thighs? 

    You can use various chicken pieces (such as chicken drumsticks or chicken breast), beef, lamb, or even vegetables for a different twist.

    Can I freeze Doro Wat? 

    Yes, it freezes well. Store it in a freezer-safe container for up to a few months.

    Is niter kibbeh essential for Doro Wat? 

    Niter kibbeh adds a unique flavor, but if you don't have it, you can use clarified butter or regular butter as a substitute. These options won't have the same spice mixture that makes nitter kibbeh so distinct, but they work great in a pinch. You can also make your own Ethiopian spiced butter at home to have on hand anytime.

    Is Doro Wat always served with boiled eggs? 

    While boiled eggs are traditional and add a unique flavor, some variations of Doro Wat omit them.

    📚 Related Recipes

    Check out these other delicious recipes!

    Awaze Tibs - Ethiopian Beef Tibs Recipe

    Nigerian Chicken Stew

    Harissa Chicken (Spicy North African Chicken)

    Nigerian Beef Stew

    Eggplant Chicken Stew

    Sega Wat (Ethiopian Beef Stew)

    doro wat ready to eat

    📖 Recipe

    doro wat spicy Ethiopian chicken stew ready to serve

    Doro Wat (Ethiopian Chicken Stew)

    Doro Wat (Ethiopian Chicken Stew) is a popular spicy Ethiopian dish, made with chicken thighs and served with hard-boiled eggs in an aromatic sauce.
    5 from 2 votes
    Print Pin SaveSaved!
    Course: Main Course
    Cuisine: African, Ethiopian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6
    Calories: 608kcal
    Author: Tayo Oredola
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    Ingredients

    • 2.5 lbs chicken thighs
    • 4 tablespoon niter kibbeh
    • 1 onion chopped
    • 4 cloves garlic minced
    • 1 tablespoon ginger
    • 1-2 cups chicken stock
    • 6 eggs boiled and peeled
    • 4 tablespoon berbere spice
    • 1 tablespoon smoked paprika
    • 1 teaspoon black pepper
    • ½ teaspoon cumin
    • 1 tablespoon tomato paste
    • 1 teaspoon salt or to taste

    Instructions

    • In a large pot over medium-low heat, add the niter kibbeh and allow it to melt.
      4 tablespoon niter kibbeh
    • Add the chopped onions, garlic, and ginger, and cook until caramelized.
      1 onion, 4 cloves garlic, 1 tablespoon ginger
    • Add the berbere spice, smoked paprika, black pepper, cumin, and salt. Stir for 2-3 minutes.
      4 tablespoon berbere spice, 1 tablespoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, ½ teaspoon cumin
    • Pour in the chicken stock, add the tomato paste, and chicken thighs.
      1-2 cups chicken stock, 1 tablespoon tomato paste, 2.5 lbs chicken thighs
    • Cook for 30-40 minutes or till the chicken is tender.
    • Add in the boiled eggs and simmer for 10 mins on low heat.
      6 eggs
    • Taste for spices & adjust.

    Notes

      • You can your own niter kibbeh at home. This clarified butter is a key ingredient in this version of Doro Wat and adds so much flavor. 
      • Berbere is a flavorful Ethiopian spice blend that can be quite spicy. You can use less if you don't like spicy food.
      • This stew takes time to cook and for the chicken to tenderize, so be patient.
      • Feel free to use lamb or beef instead. Use a thinner cut to ensure it can cook down in the length of time.

    Nutrition

    Calories: 608kcal | Carbohydrates: 9g | Protein: 39g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 355mg | Sodium: 1044mg | Potassium: 604mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1279IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 5mg
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    Reader Interactions

    Comments

    1. Alison says

      April 07, 2024 at 8:39 pm

      5 stars
      This was sooo good! Thank you for sharing it. My son and I had it with fufu 🤤
      Giiirl, this is on our top 10 meals now!!

      God Bless 🙏

      Reply
      • Tayo Oredola says

        May 13, 2024 at 9:52 pm

        Yay, I'm thrilled you both loved it! Fufu sounds like the perfect match!

        Reply
    5 from 2 votes (1 rating without comment)

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    tayo oredola

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