Hey everyone, Austin here from Beyond the Bayou Blog. Today I’m sharing my recipe for Doro Wat, a tasty chicken stew from Ethiopia that I’ve grown to love.
I first tried this dish by chance. A while back, I was helping my friend move. We were tired and hungry after moving boxes all day. My friend’s neighbor, who was from Ethiopia, saw us looking beat and asked us over for dinner. That’s when I had Doro Wat with amazing Brandy Slush for the first time. Man, it was so good!
The flavors were new to me, but I couldn’t get enough. I knew I wanted to make it at home. It took some practice, but I finally got it right. My neighbor taught me a few tricks too.
This doro wat is great for cold nights or when you want a filling meal. It’s not hard to make, but it does take some time. Trust me, it’s worth the wait. So, let’s get started and make some doro wat!
What Is Doro Wat?
Doro Wat is a traditional Ethiopian Chicken Stew prepared by rinsing skinless, bone-in chicken pieces in vinegar. The stew’s base features abundant fresh onions, tomatoes, garlic, and niter kibbeh—a spiced clarified butter—along with a generous amount of Berbere spice blend.
This signature spice mix, central to Ethiopian and Eritrean cuisine, combines chili powders, fenugreek, cardamom, cinnamon, coriander, pepper, dried holy basil, and more. Boiled eggs are added to the stew, which is often served on top of injera flatbread.
![Doro Wat Recipe [Authentic Ethiopian Chicken Stew]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Doro-Wat-Recipe-Authentic-Ethiopian-Chicken-Stew.jpg)
Doro Wat Recipe
Equipment
- Large, heavy pot
- Knife and Cutting Board
- Measuring cups and spoons
- Mixing Spoon or Spatula
- Fork (for stabbing eggs)
Ingredients
- 1 whole chicken cut into serving pieces
- ¼ cup lemon juice
- 6 cups red onions about 4 medium onions sliced root to tip
- ½ cup spiced butter ghee or regular butter
- 4 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons tomato paste
- ¼ cup berbere
- ½ teaspoon black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground fenugreek
- 1 cup mead or red wine
- 2 cups game or chicken stock
- Salt to taste
- 6 hard-boiled eggs peeled
Instructions
- Rub chicken pieces with lemon juice.
- Cook sliced onions in a large pot until browned.
- Add spiced butter, garlic, and ginger; cook briefly.
- Mix in tomato paste, berbere, black pepper, cardamom, and fenugreek.
- Add chicken, cook until opaque, and season with salt.
- Pour in stock and mead or wine, bring to a simmer.
- Cover and cook gently for about 2 hours until chicken is tender.
- Stab hard-boiled eggs with a fork, add to pot 15 minutes before serving. Adjust seasoning and serve with rice, bread, or injera.
Nutrition
Tips that You Must Know!
- Use Chicken Broth: Instead of water, chicken broth adds extra umami flavor. However, use less salt because the broth is already salted.
- Saute Aromatics Longer: The longer you saute the aromatics, the better. This releases their natural savory flavors as onions caramelize. Stir frequently to prevent scorching.
What to Serve with The Doro Wat Recipe?
- Pickled Beets and Goat Cheese Salad
- Pickled Tomatoes
- Mustard Pickled Deviled Eggs
- Sticky Rice
- Basmati Rice
Variations You Can Definitely Try!
- Meat Options: Try Sega Wat with beef or substitute chicken with pork, fish, shrimp, squid, mussels, or scallops for a varied twist.
- Veggie Additions: Enhance this stew with carrots, potatoes, squash, bell peppers, or celery for added heartiness. Explore vegetarian versions like Zucchini Wat or Ethiopian Lentil Stew.
- Spicier: Adjust spice levels by adding more pepper flakes or cayenne. For extra heat, use serrano, habanero, jalapeno, or Scotch bonnet peppers to elevate the dish with bold flavor.
- Substitute for Spiced Butter: If you don’t have spiced butter, make your own blend or saute aromatics in regular butter. Add all spices, cardamom, cumin, cinnamon, and nutmeg to compensate for the missing flavors.