If there’s one dish that captures the soul of Ethiopian cuisine, it’s Doro Wat. This hearty, spicy chicken stew is simmered slowly in a deeply flavorful berbere-spiced onion base, enriched with clarified spiced butter (niter kibbeh) and finished with hard-boiled eggs. It’s bold, comforting, and traditionally served with injera, the tangy flatbread that makes every bite a perfect balance of heat and depth. Whether you’re new to Ethiopian cooking or revisiting a favorite, this is a dish worth savoring.
Ingredients
For the stew:
-
1 kg (2.2 lbs) chicken drumsticks or bone-in chicken thighs, skin removed
-
3–4 large red onions, finely chopped
-
3–4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular ghee
-
3 tbsp berbere spice blend (adjust to heat preference)
-
2 tbsp tomato paste
-
3–4 garlic cloves, minced
-
1 tbsp fresh ginger, grated
-
1–2 cups chicken stock or water
-
Salt, to taste
-
Juice of ½ lemon (for marinating chicken)
-
1 tbsp vinegar (optional)
-
4–6 hard-boiled eggs, peeled
Optional for serving:
-
Injera or rice
-
Fresh parsley for garnish
Execution
1: Marinate the chicken
-
Rub chicken with lemon juice, vinegar (optional), and a pinch of salt.
-
Let it marinate for 30–60 minutes while you prepare the onions.
2: Cook the onions
-
In a dry pan over medium-low heat, cook the chopped onions without oil for 20–30 minutes, stirring often, until they’re golden and reduced.
3: Build the flavor
-
Mix niter kibbeh (or ghee) into the softened onions.
-
Stir in garlic, ginger, and berbere spice. Cook for 2–3 minutes until fragrant.
-
Stir in the tomato paste and cook for an additional 5 minutes.
4: Simmer the chicken
-
Add marinated chicken and stir to coat with the spice mixture.
-
Pour in enough chicken stock to partially submerge the chicken.
-
Simmer covered on low heat for 40–50 minutes, until the chicken is tender and the sauce thickens.
5: Add the eggs
-
Gently pierce the hard-boiled eggs with a fork (to absorb the sauce) and add them to the stew during the last 10–15 minutes of cooking.
6: Serve
-
Serve hot with injera or rice, and enjoy!
Additional Tips
✔ Berbere spice is key; make sure to use a good-quality blend or make your own for authenticity.
✔ Cook onions slowly for best depth of flavor — don’t rush this!
✔ Add a knob of butter at the end for a richer finish.
✔ Doro Wat’s flavors deepen overnight, making it even more delicious the next day.
Q&A About Doro Wat
Q: What is Doro Wat?
A: Doro Wat is a traditional Ethiopian chicken stew made with a spicy blend called berbere, slow-cooked onions, and niter kibbeh (spiced clarified butter). You’ll typically find it paired with injera and garnished with hard-boiled eggs.
Q: What does Doro Wat taste like?
A: It’s rich, spicy, and deeply flavorful with smoky, earthy notes from the berbere and a velvety texture from the slow-cooked onions and butter. The eggs absorb the flavors, making each bite hearty and satisfying.
Q: What is berbere, and can I make it at home?
A: Berbere is a complex Ethiopian spice mix that usually includes chili powder, paprika, fenugreek, ginger, cardamom, cinnamon, and other warm spices. You can buy it at specialty stores or make your own at home for a more personalized blend.
Q: What is niter kibbeh? Can I substitute it?
A: Niter kibbeh is Ethiopian clarified butter infused with spices like cardamom, garlic, and fenugreek. If unavailable, you can substitute with regular ghee or butter, though the flavor will be less authentic.
Q: Is Doro Wat spicy?
A: Yes, traditionally it’s quite spicy due to the berbere. Your perfect spice level is just a berbere adjustment away!
Q: Can I make it without eggs?
A: Yes, the eggs are traditional but optional. They add richness and absorb the sauce well, but you can skip them if you prefer.
Q: What should I serve with Doro Wat?
A: It’s traditionally served with injera, a tangy, spongy Ethiopian flatbread that helps scoop up the stew. If you can’t find injera, serve with rice or flatbreads like naan.
Q: Can I make it ahead of time?
A: Absolutely! Doro Wat tastes even better the next day as the flavors continue to deepen. Just reheat gently before serving.
Q: Is Doro Wat gluten-free?
A: Yes, the stew itself is gluten-free. Just be mindful of what you serve it with — traditional injera is made with teff (naturally gluten-free), but some versions include wheat flour.
❤️ Why You Should Make Doro Wat
If you’re looking to take your tastebuds on a bold and unforgettable culinary journey, Doro Wat is a must-cook dish. It’s more than just a chicken stew — it’s Ethiopia’s national treasure, steeped in centuries of tradition and bursting with rich, spicy complexity.
Making Doro Wat at home allows you to experience the slow-simmered magic of Ethiopian cooking, where deep caramelized onions, fragrant spices, and buttery richness come together in harmony. Whether you’re serving it for a special occasion or exploring a new cuisine, it delivers comfort, depth, and warmth in every bite.
It’s also incredibly rewarding — the aroma that fills your kitchen, the vibrant red hue of the stew, and the way the eggs soak up all that spice make it a truly sensory experience. Paired with injera or your favorite flatbread, it becomes a meal that brings people together and opens up conversations around culture and tradition.
In short, Doro Wat isn’t just a dish — it’s a celebration of flavor, of heritage, and of home-cooked love. Cook it once, and you’ll likely find yourself making it again and again.
🥣 Nutrition Facts (per serving)
-
Calories: 430 kcal
-
Protein: 32 g
-
Total Fat: 28 g
-
Saturated Fat: 11 g
-
-
Cholesterol: 210 mg
-
Carbohydrates: 12 g
-
Dietary Fiber: 3 g
-
Sugars: 5 g
-
-
Sodium: 480 mg
-
Potassium: 500 mg
-
Vitamin A: 30% DV
-
Vitamin C: 10% DV
-
Calcium: 6% DV
-
Iron: 15% DV
📝 Notes:
-
Calories and fat are mainly from the chicken, eggs, and niter kibbeh (clarified butter).
-
If served with injera, the total calorie and carb count will increase.
-
These values are estimates and can vary based on the exact ingredients, quantities, and brands used.
Happy Cooking
Diana
