Doro Wat (Ethiopian Chicken Stew)

5 from 2 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: African, Ethiopian

Diet: Gluten Free

Servings:

Calories: 608kcal

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.

- 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.

- Feel free to use lamb or beef instead. Use a thinner cut to ensure it can cook down in the length of time.