Flavorful Ethiopian Doro Wat Chicken Stew
A richly spiced Ethiopian chicken stew simmered with berbere spice, slow-cooked onions, and traditional hard-boiled eggs, offering a bold and comforting flavor experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Ethiopian
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken thighs or drumsticks
- 4 large yellow onions, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 3 tablespoons berbere spice
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1/4 cup (60 g) butter or niter kibbeh (Ethiopian spiced clarified butter)
- 4–6 hard-boiled eggs, peeled
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: fresh parsley or cilantro for garnish
- Optional: injera bread for serving
Instructions
- Rinse 3 pounds of bone-in chicken thighs or drumsticks and pat dry. Season lightly with salt and pepper. Set aside.
- In a large heavy-bottomed pot, melt 1/4 cup of butter or niter kibbeh over medium heat. Add the finely chopped onions and cook, stirring frequently, for 30-40 minutes until deeply browned and jammy.
- Add minced garlic and grated ginger to the onions and cook for another 5 minutes until fragrant.
- Sprinkle in 3 tablespoons of berbere spice and stir constantly for 2-3 minutes to toast the spices.
- Mix in 2 tablespoons of tomato paste and cook for 5 minutes, stirring often.
- Nestle the chicken pieces into the pot, skin side down, and brown lightly on all sides for 5-7 minutes.
- Pour in 2 cups of chicken broth, scraping the bottom to loosen any stuck bits. Bring to a gentle simmer, reduce heat to low, cover, and cook for 40-45 minutes until chicken is tender and sauce thickens.
- About 10 minutes before the stew is done, carefully add 4-6 peeled hard-boiled eggs into the sauce to soak up flavors.
- Stir in 1 tablespoon of lemon juice and adjust salt to taste.
- Let the stew rest off the heat for 5 minutes before serving.
Notes
Caramelize onions slowly to develop deep flavor without burning. Toast berbere spice to bloom flavors. Use bone-in chicken for moisture and richness. Hard-boiled eggs add traditional texture and protein. Adjust thickness by adding broth or simmering uncovered.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 375
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
Keywords: Ethiopian, Doro Wat, chicken stew, berbere spice, spicy chicken, traditional Ethiopian recipe, slow-cooked stew