Ethiopian Style Chicken Stew
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.
Lets Cook Doro wat
Recipe
Ethiopian Doro Wat – Spicy Chicken Stew
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Ingredients
- 6 Chicken Drumstick with skin
- 2 Lemon
- 2 Large Onion, Finely Chopped
- 3 Eggs, Boiled and Peeled
- 2 tbsp Berbere spice(Market Brought)
- Thumb size peeled Ginger
- 6 Big Garlic pods
- 1 tbsp Cooking Oil
- 0.25 cup Ghee
- Salt as per taste
Homemade Spice Ingredients
- 1/4 teaspoon Cinnamon Powder
- 1/4 teaspoon Black Pepper Powder
- 1/4 teaspoon Clove Powder
- 1/4 teaspoon Black Cardamom Powder
- 1/4 teaspoon Green Cardamom Powder
- 1/4 teaspoon Cumin Powder
Instructions
- 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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