This is the recipe for Ethiopian Doro Wat

How to make Doro wat

Doro Wat is Ethiopia’s iconic chicken stew, known for its deep, spicy flavors and rich, aromatic sauce. Slowly simmered with onions, garlic, ginger, and the signature berbere spice blend, this hearty dish is traditionally served with hard-boiled eggs and injera, the Ethiopian sour flatbread. It’s a dish of celebration, often enjoyed at family gatherings, holidays, and special occasions, yet simple enough to prepare at home with patience and love.

In this recipe, we guide you step-by-step through creating authentic Doro Wat. You’ll learn how to build flavor gradually—starting with the slow-cooked onions, layering in berbere and niter kibbeh (spiced clarified butter), and gently braising the chicken until tender. The result is a deeply satisfying, fragrant stew that pairs perfectly with injera or rice.

Ingidients

For the stew:

• 2 pounds (900g) chicken drumsticks and thighs, skin removed
• Juice of 1 lemon (for marinating the chicken and washing it)
• 4 large onions, finely chopped
• 1/4 cup niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 2 cups chicken stock (or water)

For finishing:

• 15 oz (425g) ricotta cheese (or cottage cheese)
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil or parsley (optional)

For assembling:

• 4–6 hard-boiled eggs, peeled
• Additional niter kibbeh or butter, for richness (optional)

Optional garnishes:

• Fresh cilantro or parsley
• Extra berbere, for added heat

To serve:

• Injera (traditional Ethiopian flatbread) or steamed rice

Steps

1. Marinate the chicken
   • Rinse chicken pieces and pat dry. Rub with lemon juice and 1 teaspoon of salt.
   • Let sit for 30 minutes while preparing the base.
2. Cook down the onions
   • Place the chopped onions in a large heavy pot over medium heat (without oil) and cook slowly, stirring often, until they soften and reduce in volume (about 20–30 minutes). This step builds the base flavor.
3. Add fat and aromatics
   • Stir in niter kibbeh (or butter). Add garlic and ginger, cooking for 2–3 minutes until fragrant.
4. Build the sauce
   • Add berbere spice blend and cook gently for 2–3 minutes, stirring to release the flavors.
   • Mix in tomato paste and continue cooking for 5 minutes, stirring often.
5. Simmer the chicken
   • Add the marinated chicken pieces, turning to coat well in the spiced onion mixture.
   • Pour in chicken stock (or water) and season with the remaining 1 teaspoon of salt.
   • Cover and simmer gently for 40–50 minutes, until the chicken is cooked through and tender.
6. Add the eggs
   • Prick the hard-boiled eggs with a fork (so they absorb flavor) and gently nestle them into the stew.
   • Simmer for another 10 minutes, allowing the eggs to soak in the sauce.
7. Finish & serve
   • Stir in a spoonful of extra niter kibbeh for richness, if desired.
   • Serve hot with injera or rice, garnished with fresh herbs.