Low Sodium Doro Wat

Savor the rich, aromatic flavors of Ethiopian cuisine with this Low Sodium Doro Wat, a heart-healthy take on the iconic chicken stew. This recipe combines tender chicken drumsticks simmered in a deeply spiced berbere-infused sauce, made vibrant with slow-cooked onions, fresh ginger, garlic, and a hint of tangy lemon juice. By using unsalted chicken broth and unsalted butter, this version is perfect for those watching their sodium intake without sacrificing authenticity. Hard-boiled eggs are gently nestled into the broth to soak up its warming spices, while a sprinkle of fresh parsley adds a pop of color and freshness. Serve this utterly satisfying dish over traditional injera, flatbread, or rice for a comforting meal that’s low in salt but big on flavor.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 8 pieces Chicken drumsticks
• 3 cups Unsalted chicken broth
• 3 whole Large onions
• 6 cloves Garlic cloves
• 2 tablespoons Ginger root
• 3 tablespoons Berbere spice blend
• 3 tablespoons Unsalted butter
• 1 tablespoon Tomato paste
• 2 tablespoons Lemon juice
• 4 whole Hard boiled eggs
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Start by finely dicing the onions and mincing the garlic cloves and ginger.

Step 2

In a large pot or Dutch oven, heat the unsalted butter over medium heat. Add the diced onions and sauté until they turn golden brown, about 20 minutes, stirring frequently.

Step 3

Add the minced garlic and ginger, cooking for another 2 minutes while stirring.

Step 4

Stir in the berbere spice blend, black pepper, and tomato paste. Cook for 3 minutes to allow the spices to bloom and become fragrant.

Step 5

Pour in the unsalted chicken broth and add the chicken drumsticks. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Cover and cook for approximately 1.5 hours, or until the chicken is tender and thoroughly cooked, stirring occasionally. If the stew becomes too thick, you can add more broth or water.

Step 7

Once the chicken is cooked through, add the lemon juice and gently stir.

Step 8

Carefully add the peeled hard-boiled eggs, ensuring they are submerged in the sauce.

Step 9

Simmer for an additional 10 minutes to let the eggs soak up the flavors.

Step 10

Garnish with fresh chopped parsley before serving. Serve hot, accompanied by traditional Ethiopian injera or your choice of flatbread or rice.

Nutrition Facts

Serving size	(2311.3g)

Amount per serving	% Daily Value*
Calories	2338.3

Total Fat 135.5g	0%
Saturated Fat 48.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1583mg	0%
Sodium 1025.2mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 14.3g	0%
Total Sugars 25.5g
Protein 215.8g	0%

Vitamin D 4.4IU	0%
Calcium 436.1mg	0%
Iron 14.3mg	0%
Potassium 3381.1mg	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: 51.3%

Protein: 36.3%

Carbs: 12.3%