Keto Doro Wat

Experience the rich, bold flavors of Ethiopia with this low-carb twist on a classic—Keto Doro Wat. This hearty chicken stew, traditionally known for its deep, spicy flavor, has been reimagined to align with keto-friendly lifestyles without sacrificing its authentic essence. Tender boneless chicken thighs simmer in a luscious, slow-cooked base of caramelized onions, aromatic garlic, and ginger, infused with the robust warmth of berbere spice mix, cumin, and coriander. A splash of lemon juice adds a bright, zesty finish, while hard-boiled eggs, a signature element of Doro Wat, soak up the flavorful sauce for an irresistible touch. Perfectly suited for serving with cauliflower rice or enjoyed as a stand-alone dish, this keto version is a comforting, nutrient-packed meal designed to please your palate and support your goals. With only 15 minutes of prep time and a deeply satisfying result, Keto Doro Wat offers a taste of Ethiopian cuisine on a low-carb plate!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:100 mins

Total Time:115 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 4 tablespoons ghee
• 2 large yellow onions
• 4 cloves minced garlic
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice mix
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup tomato paste
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 3 whole hard-boiled eggs
• 0.25 cup fresh cilantro

Directions

Step 1

Start by finely chopping the onions as they form the base of the stew. This can take a bit of time but is crucial for the texture and flavor.

Step 2

Heat the ghee in a large, heavy-bottomed pot over medium heat. Add the onions and cook gently for about 45-50 minutes until they turn a deep golden brown, stirring frequently to avoid burning.

Step 3

Once the onions are caramelized, stir in the minced garlic and grated ginger. Saute for an additional 2-3 minutes until fragrant.

Step 4

Add the berbere spice mix, ground cumin, and ground coriander to the onion mixture. Cook for about 1-2 minutes to toast the spices, releasing their aromas.

Step 5

Stir in the tomato paste, combining it thoroughly with the spices and onions.

Step 6

Pour in the chicken broth, and add the salt and black pepper to the pot. Stir well to incorporate all ingredients.

Step 7

Bring the mixture to a simmer, then add the chicken thighs, ensuring they are fully submerged in the sauce.

Step 8

Cover the pot and cook over low heat for 45-50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 9

While the chicken is cooking, peel and make small incisions in the hard-boiled eggs. This helps the sauce to permeate the eggs.

Step 10

Once the chicken is cooked, carefully add the hard-boiled eggs to the stew, spooning some sauce over them. Simmer for an additional 10 minutes.

Step 11

Finish the dish with a splash of lemon juice to add brightness and balance the flavors.

Step 12

Garnish with fresh cilantro before serving.

Step 13

Serve the Keto Doro Wat with a side of cauliflower rice or as is for a hearty meal.

Nutrition Facts

Serving size	(2243.6g)

Amount per serving	% Daily Value*
Calories	3118.1

Total Fat 175.7g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1910.5mg	0%
Sodium 4863.6mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 22.4g	0%
Total Sugars 47.4g
Protein 279.0g	0%

Vitamin D 213.5IU	0%
Calcium 477.8mg	0%
Iron 25.3mg	0%
Potassium 6203.2mg	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: 50.7%

Protein: 35.8%

Carbs: 13.5%