Ethiopian Doro Wat recipe

Ethiopian Doro Wat

by @comfortfoods
Prep Time
Cook Time
Total Time
2hr 30min

A traditional Ethiopian spicy chicken stew served with injera or rice.


6 Servings
(1 serving = 1 bowl)
  • 1piece
    whole chicken, cut into pieces
  • 2tbsp
    vegetable oil
  • 1piece
    large onion, chopped
  • 4clove
    garlic, minced
  • 1in
    piece ginger, grated
  • 2tbsp
    berbere spice mix
  • 1tsp
    ground turmeric
  • 1/2tsp
    ground cardamom
  • 1/4tsp
    ground cloves
  • 1can
    diced tomatoes (14.5-ounce)
  • 1cup
    chicken broth
  • 1/2cup
  • Salt and freshly ground black pepper to taste
  • 4piece
    hard-boiled eggs, peeled and halved (optional)
  • Nitre kibbeh (Ethiopian clarified butter) or unsalted butter (for serving)

How to make Ethiopian Doro Wat

  1. In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil and 1 tablespoon of berbere spice mix. Marinate for at least 30 minutes, or up to overnight.

  2. Heat the remaining oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant.

  3. Stir in the remaining berbere spice mix, turmeric, cardamom, and cloves. Cook for another minute, stirring constantly, to release the flavors of the spices.

  4. Add the marinated chicken pieces and diced tomatoes to the pot. Bring to a simmer, scraping up any browned bits from the bottom.

  5. Pour in the chicken broth and water. Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is tender.

  6. If the stew is too thick, add a little more water or chicken broth. If it's too thin, cook uncovered for a few minutes to reduce the liquid.

  7. Season the stew with salt and pepper to taste. Gently fold in the hard-boiled eggs (if using). Heat for a few minutes to warm through the eggs.

  8. Serve hot over injera (Ethiopian flatbread) with a dollop of nitre kibbeh (Ethiopian clarified butter) or unsalted butter. Injera is traditionally used to scoop up the stew, but you can also serve it with rice or another type of bread.

Tips & Tricks

  1. For a more authentic flavor, try to use nitre kibbeh instead of regular butter.

  2. Marinating the chicken overnight will enhance the flavors.

  3. If you can't find berbere spice mix, you can make your own by combining chili powder, paprika, fenugreek, ginger, coriander, cardamom, nutmeg, allspice, cloves, and cinnamon.

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