Doro Wat
Doro Wat is Ethiopia’s most iconic stew, built on deeply caramelised red onions, aromatic niter kibbeh, and the bold heat of berbere spice. Tender chicken thighs are slowly simmered until richly coated in the thick, brick-red sauce, then finished with boiled eggs that absorb the spiced gravy. Intense, warming and celebratory, it is traditionally served with injera for scooping.
- 1h40
- NOT TOO TRICKY
- 8 PORTIONS
- EGGS, MILK
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 520 kcal Calories
- 38 g Protein
- 12 g Carbohydrates
- 36 g Fat
- 3 g Fibre
- 6 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Chicken thighs | 3 each | Boneless, skinless | |
| Garlic cloves | 8 each | Peeled | |
| Ginger | 2-in / 5-cm piece | Peeled, roughly chopped | |
| Vegetable oil | 2 tbsp | 30 ml | |
| Eggs | 5 each | Boiled, peeled | |
| Red onions | 4 each | Finely chopped | |
| Water | 3 tbsp | 30 ml | |
| Tomato paste | 1 tbsp | 15 g | |
| Niter kibbeh ghee | ¼ cup | 21 g | |
| Berbere spice blend | ⅓ cup | 28 g | |
| Cardamom | 1 tsp | 5 g | Ground |
| Water, chicken, or vegetable stock | 1 cup | 250 ml | |
| Mekelesha spice mix or equal parts cinnamon and pepper | To taste | ||
| Kosher salt | To taste | ||
| Lemon juice | As needed | ||
Method
- Use the tip of a knife to pierce the chicken and white of the peeled boiled eggs in several spots, then set aside.
- Combine the garlic, ginger, and oil in a food processor and purée to a paste, then set aside.
- Meanwhile, heat a medium saucepan over medium-low heat. Add the onions and oil.
- Cook for approximately 30 minutes until caramelized, stirring often. Deglaze with water as needed.
- Add the garlic or ginger purée and cook until aromatic.
- Add the tomato paste and cook until caramelized.
- Stir in the niter kibbeh ghee, berbere, and cardamom, and cook for approximately 5 more minutes.
- Add the chicken, water or stock, and salt. Cover slightly and cook for about 30 minutes until the chicken is tender, stirring occasionally.
- Add the eggs and mekelesha and cook for 10 more minutes, adjusting the seasoning with salt, pepper, and lemon juice, as needed.
- To serve: Serve with injera (Ethiopian flatbread).
- Pro Tip: To prevent cross-contamination, use separate toolswhen preparing different types of food. For example,use one knife and cutting board for raw meat and adifferent set for cooked food.
