Doro Wat
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 …