Description
To understand the Ethiopian Doro Wat recipe, one must first understand the word “Wat,” which simply means stew. “Doro” means chicken. While there are many types of Wats in Ethiopian cooking, the Doro Wat is the most prestigious. It is characterized by its exceptionally thick, dark, and spicy onion-based sauce. Unlike Western stews that rely on flour or cornstarch for thickening, the body of this dish comes from hours of slow-cooking finely minced onions until they essentially melt into a savory jam.
Ingredients
Chicken
3–3½ lb (1.4–1.6 kg) whole chicken, cut into 10–12 pieces
2 tbsp lemon juice (for washing chicken)
Sauce Base
4 large onions, very finely chopped or blended
â…“ cup niter kibbeh (Ethiopian spiced butter)*
3–4 tbsp berbere spice (adjust to heat preference)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tomato paste
1 cup water or chicken stock
Seasoning
Salt to taste
1 tsp black cardamom (optional, traditional)
Eggs
4–6 hard-boiled eggs, peeled and lightly pierced
*Substitute: clarified butter + a pinch each of cumin, cardamom, cinnamon, and cloves.
Instructions
Prepare the chicken
Rinse chicken with water and lemon juice. Drain well and set aside.
Cook the onions (key step)
Place onions in a heavy pot over medium-low heat with no oil.
Cook slowly, stirring often, until onions reduce, dry slightly, and turn deep golden (30–45 minutes).
This step is essential for authentic flavor.
Add fat & spices
Add niter kibbeh and let it melt into the onions.
Stir in garlic, ginger, and tomato paste; cook 2–3 minutes.
Add berbere and cardamom; stir well until fragrant.
Simmer the chicken
Add chicken pieces and coat thoroughly with the sauce.
Pour in water or stock.
Cover and simmer gently for 45–60 minutes, stirring occasionally.
Add eggs & finish
Add hard-boiled eggs during the last 10–15 minutes.
Adjust salt and thickness (add water if needed).
Notes
Doro Wat is traditionally served with injera, which is perfect for scooping up the rich, spicy sauce. For a balanced meal, add a side of fresh salad or mild vegetables to complement the bold flavors of the stew.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stewed
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
Keywords: Traditional Ethiopian chicken stew, authentic spicy Doro Wat, Ethiopian national dish recipe, spicy berbere chicken stew