Go Back
–+ servings

Ethiopian Doro Wat, Berbere-Spiced Chicken Stew

Ethiopia's national dish — chicken slow-simmered in a deeply spiced berbere sauce with hard-boiled eggs, rich enough to be a meal on its own.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Soup
Cuisine: East African
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 3 lb bone-in chicken thighs and drumsticks skin removed
  • 1/4 cup niter kibbeh (spiced butter) or ghee
  • 2 large onions finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp berbere spice blend
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 4 large eggs hard-boiled and peeled
  • Salt to taste

Instructions

  • In a dry, heavy pot over low heat, cook onions alone, stirring often, 15–20 minutes until deeply softened and lightly golden. Do not add oil or butter yet.
  • Add niter kibbeh, garlic, and ginger. Cook 3 minutes until fragrant.
  • Stir in berbere, cook 2 minutes to bloom the spices.
  • Add tomato paste, cook 1 minute more.
  • Pour in chicken broth, stir to combine, and bring to a simmer.
  • Add chicken pieces, nestling them into the sauce. Cover and simmer 45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  • Add hard-boiled eggs, spoon sauce over them, and simmer uncovered 10 more minutes.
  • Season with salt to taste and serve hot.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 27g | Fiber: 2g
Tried this recipe?Let us know how it was!