Ethiopian Doro Wat – Spicy & Delicious Chicken Stew

Ethiopian Doro Wat in a Bowl with set of spoon

Doro Wat is Ethiopia’s most beloved chicken stew, known for its bold flavors and rich, spicy sauce. Made with tender chicken simmered in a deeply flavorful blend of spices called berbere, this dish is a true taste of Ethiopian tradition. The stew’s deep red color and rich aroma come from slow-cooking onions, garlic, and ginger, creating a dish that’s both comforting and exciting. Served with injera, a soft, tangy flatbread, Doro Wat is not just a meal—it’s a warm, communal experience that brings people together over food that’s as flavorful as it is unforgettable.

I tried making Ethiopian Doro Wat for the first time, and it was an amazing experience! The rich, spicy flavors and the deep, comforting taste of the stew made it truly special. The process was a bit challenging, but the result was worth it—every bite was packed with warmth and flavor. It felt like a rewarding accomplishment, and I’m excited to make it again and keep exploring Ethiopian cuisine.

Ethiopian Doro Wat Cooking Video

Ethiopian Doro Wat – Spicy & Delicious Chicken Stew

Recipe by Arti Rout
5.0 from 1 vote
Course: Lunch, DinnerCuisine: EthiopianDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Total time

2

hours 

Doro Wat is Ethiopia’s favorite chicken stew, rich with bold, spicy flavors from a blend of spices called berbere. Tender chicken is slowly cooked to create a deeply flavorful dish.

Cook Mode

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Ingredients

  • 6 Chicken Drumstick with skin

  • 2 Lemon

  • 2 Large Onion, Finely Chopped

  • 3 Eggs, Boiled and Peeled

  • 2 Tablespoon Berbere spice(Market Brought)

  • Thumb size peeled Ginger

  • 5-6 Big Garlic pods

  • 1 Tablespoon Cooking Oil

  • 1/4 Cup Ghee

  • Salt as per taste

  • Homemade Spice Ingredients
  • 1/4 Cinnamon Powder

  • 1/4 Black Pepper Powder

  • 1/4 Clove Powder

  • 1/4 Black Cardamom Powder

  • 1/4 Green Cardamom Powder

  • 1/4 Cumin Powder

Directions

  • Prepare Chicken
  • Rinse the chicken well and soak in 4 cups(950 ml) water.
  • Squeeze in the juice of the lemons and let the chicken soak for 30 minutes.
  • After soaking, drain and rinse the chicken thoroughly.
  • Use the tip of a knife to pierce the chicken a few times, helping it absorb flavors while cooking.
  • Refrigerate the chicken until you’re ready to use it.
  • Place a medium saucepan over medium-low heat. (No oil needed yet!)
  • Add the onions to the pan. Cook the onions, stirring frequently, until they become caramelized.
  • Continue cooking for about 45 minutes to 1 hour, or until the onions reach a deep brown color.
  • In a food processor, blend the garlic and ginger into a paste. (Add a tablespoon of oil if needed to help blend smoothly.)
  • Add the garlic-ginger paste to the saucepan. Cook for about 3-4 minutes until the paste becomes fragrant.
  • Add the berbere spice and a little hot water, if needed, to help cook the spices. Cook for an additional 5-7 minutes, stirring occasionally.
  • Now add the cardamom powder and mix well.
  • Now add 2 tablespoons of ghee and cook for 2-3 more minutes, or until the edges of the mixture start releasing ghee.
  • Add salt to taste and stir to combine.
  • Add the chicken to the saucepan along with 1 cup (250 ml) of water. Cover the saucepan slightly and cook, stirring occasionally, for about 30 minutes.
  • Peel and pierce the eggs, then add them to the saucepan along with the homemade spice, cook for10 minutes more, then its ready to serve.
  • Enjoy😋

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