Doro Wat
Doro Wat is a rich and deeply spiced Ethiopian chicken stew slow-cooked with caramelized onions and berbere spice blend. It is considered the national dish of Ethiopia and is traditionally served on injera during celebrations.
A bold and aromatic Ethiopian spiced chicken stew with hard-boiled eggs simmered in berbere sauce.
Nutrition per serving
Ingredients
protein
base
spice
fat
aromatics
Instructions
Caramelize the Onions
Place a large heavy-bottomed pot over medium heat. Add the finely chopped onions with no oil and dry-cook them, stirring frequently, for about 30 minutes until they are deeply golden and reduced to a thick paste. This step is essential and cannot be rushed as it forms the flavor base of the stew.
Build the Sauce
Add the niter kibbeh to the caramelized onions and stir to combine. Add the minced garlic and cook for 2 minutes. Stir in the berbere spice blend and cook for another 5 minutes, stirring constantly so the spices bloom without burning. Add 1 cup of water to loosen the mixture.
Simmer the Chicken
Add the chicken pieces to the pot, turning each piece to coat it thoroughly in the sauce. Add another cup of water, cover, and simmer on low heat for 45 minutes until the chicken is fully cooked and the sauce has thickened considerably. Stir occasionally and add small amounts of water if it gets too dry.
Finish with Eggs
Gently nestle the scored hard-boiled eggs into the stew and spoon sauce over them. Simmer uncovered for 8 minutes so the eggs absorb the flavors and the sauce reaches a thick glossy consistency. Adjust salt to taste and serve immediately over injera.
Substitutions
Common mistakes
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