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.
❤️ 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
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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
- 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.
- 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.
- 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.
- Cook for 30-40 minutes or till the chicken is tender. Add in the boiled eggs and simmer for 10 mins on low heat.
- Taste for spices & adjust.
🥫 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.
🍽️ 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
Absolutely! Adjust the amount of berbere spice to control the level of heat to your liking.
You can use various chicken pieces (such as chicken drumsticks or chicken breast), beef, lamb, or even vegetables for a different twist.
Yes, it freezes well. Store it in a freezer-safe container for up to a few months.
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.
While boiled eggs are traditional and add a unique flavor, some variations of Doro Wat omit them.
📚 Related Recipes
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Awaze Tibs - Ethiopian Beef Tibs Recipe
📖 Recipe
Doro Wat (Ethiopian Chicken Stew)
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.
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 🙏
Yay, I'm thrilled you both loved it! Fufu sounds like the perfect match!