Doro Wat is one of the most famous and nationally recognized dishes in Ethiopia. It is eaten across the country and is especially common during family gatherings and holidays, but it is also part of regular home cooking. The dish is a slow-cooked chicken stew made with onions, berbere spice blend and spiced clarified butter called niter kibbeh. It is rich, deep red in color and traditionally served on injera, a soft sour flatbread that is used instead of utensils.
😌 Difficulty: Medium
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 1 hour 20 minutes
⏳ Total time: 1 hour 40 minutes
👥 Servings: 4
Ingredients
- 1 kg chicken pieces (bone-in, skin removed)
- 3 large onions, very finely chopped
- 3 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular butter
- 3 tbsp berbere spice mix
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tbsp tomato paste
- 4 hard-boiled eggs, peeled
- 1 cup chicken stock or water
- Salt
- Juice of 1/2 lemon
Typical side
- Injera (Ethiopian sour flatbread made from teff flour)
Instructions
- Place the chopped onions in a large pot over medium heat without oil. Cook slowly, stirring often, until they become soft and lightly golden. This can take 15-20 minutes.
- Add the niter kibbeh or butter and cook for 2-3 minutes.
- Stir in garlic and ginger and cook for 1 minute.
- Add the berbere spice mix and tomato paste. Cook gently for 2-3 minutes to release the flavor.
- Add the chicken pieces and mix well so they are fully coated in the sauce.
- Pour in the stock or water. Reduce heat to low, cover and simmer for about 45-60 minutes until the chicken is tender.
- Make small cuts in the boiled eggs and add them to the stew during the last 10 minutes so they absorb the sauce.
- Add lemon juice and adjust salt if needed.
- Serve hot on top of injera.
SpinThatCuisine Tip 💡
Cook the onions slowly and patiently. Properly softened onions create the deep, rich base that defines authentic Doro Wat flavor.