Doro Wat

Dive into the rich, bold flavors of Ethiopian cuisine with this authentic Doro Wat recipe, a spicy chicken stew that’s both hearty and deeply satisfying. Featuring tender chicken marinated in zesty lemon juice, caramelized onions, and a generous infusion of berbere spice blend, this dish is a celebration of aromatic spices and slow-cooked perfection. Simmered to tender brilliance and adorned with hard-boiled eggs that soak up the vibrant sauce, Doro Wat is traditionally served with injera, the tangy Ethiopian flatbread, or over fluffy rice for a comforting meal. Perfect for spice lovers and adventurous foodies, this slow-cooked classic is an unforgettable centerpiece for any dinner table.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2.5 pounds Chicken, cut into pieces
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 4 cups Onions, finely chopped
• 0.75 cup Ghee or clarified butter
• 8 cloves Garlic, minced
• 2 tablespoons Ginger, minced
• 1 cup Berbere spice mix
• 2 cups Water
• 4 pieces Eggs, hard-boiled and peeled

Directions

Step 1

Begin by marinating the chicken. In a large bowl, combine the chicken pieces with lemon juice and 1 teaspoon of salt. Mix well to ensure the chicken is coated. Set aside to marinate for at least 30 minutes.

Step 2

While the chicken is marinating, prepare the onions. In a large, heavy-bottomed pot, cook the chopped onions over medium heat, stirring occasionally until they become golden brown, about 15-20 minutes. This step is crucial for the flavor base of the stew.

Step 3

Add ghee to the pot with the onions and stir well to combine. Saute for another 5 minutes until the onions are deeply caramelized.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 2 minutes to release their aromas.

Step 5

Add the berbere spice mix to the pot and sauté for another 3-4 minutes, ensuring the spices are well incorporated and fragrant.

Step 6

Pour in 2 cups of water, stirring to combine and create a consistent sauce. This will be the base for the stew.

Step 7

Carefully add the marinated chicken pieces to the pot, along with any residual liquid from the marinade. Stir to ensure the chicken is well coated with the sauce.

Step 8

Simmer the stew over low heat for about 45 minutes to 1 hour, or until the chicken is fully cooked and tender. Stir occasionally and adjust seasoning with the remaining teaspoon of salt, or more to taste.

Step 9

As the stew is nearing completion, gently tuck the hard-boiled eggs into the pot, ensuring they are submerged and coated with the sauce. Cook for an additional 10 minutes to warm through and absorb some of the flavors.

Step 10

Serve the Doro Wat hot, traditionally with injera or over rice, and enjoy the deep, spicy flavors of this Ethiopian classic.

Nutrition Facts

Serving size	(2910.6g)

Amount per serving	% Daily Value*
Calories	5587.4

Total Fat 375.7g	0%
Saturated Fat 159.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2196.3mg	0%
Sodium 6180.3mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 58.7g	0%
Total Sugars 29.2g
Protein 364.0g	0%

Vitamin D 323.4IU	0%
Calcium 960.5mg	0%
Iron 42.7mg	0%
Potassium 5236.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 25.5%

Carbs: 15.1%