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Authentic Doro Wat (Spicy Ethiopian Chicken Stew)

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Doro Wat Ethiopian

There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous!

Authentic Ethiopian Doro Wat Spicy Chicken Stew Recipe

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Doro Wat is one of the most famous of all African dishes.  You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it.  Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat).  You can directly substitute beef for chicken and follow the same cooking instructions.

Doro Wat is traditionally made very spicy.  Super spicy.  Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy.  Western adaptations are still spicy, but quite tame compared to the real deal.

Traditionally Doro Wat is served with an Ethiopian flatbread called injera.  It’s kind of a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to 4 days before its used.  The injera is used in place of an eating utensil and is used to scoop up the chicken stew.

doro wat recipe ethiopian african injera chicken spicy

This recipe for Doro Wat comes by way of request from Jared (Make a Request!).  He said he has been trying for several years to find a good recipe.  Jared, this recipe is both authentic and delicious – I think you’ll be very happy with it!

The key to authentic, great-tasting Doro Wat is good quality, flavorful berbere, and a very long cooking process.  It can take several hours for an Ethiopian to make Doro Wat.  You can cut back on the cooking time and your Doro Wat will still taste good, but it won’t taste like it’s supposed to.  The magic is in the slow-cooked onions.  And it takes time for the magic to happen.

Gondor Castle

 

Lalibela Rock Church

A central ingredient of Doro Wat is Berbere, a fiery, bright red and flavorful Ethiopian spice blend.  It is best made fresh using whole spices that are toasted and ground for maximum flavor.  A combination of whole and ground spices are used as seen in the picture below.

Doro Wat prep 6

The whole spices are toasted and ground up with the already ground spices to make a beautiful, aromatic, flavorful and spicy seasoning blend.

Ethiopian Berbere recipe

Purchasing these spices will serve you well as each of them are commonly used in a large variety of other cuisines.  Stored in airtight glass jars in a dark place, they will keep a very long time.  If you’d rather purchase berbere, you can find it online.  You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars of it you usually find for sale.  The best deal I’ve found for bulk berbere (and it also happens to be organic and a reputable brand) can be found HERE.  

Berbere makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables.  It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own.

So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!

Let’s get started!

Use a food processor to very finely mince the onion – you want an almost chunky puree.

Doro Wat prep 1

Heat 2 tablespoons of oil and 2 tablespoons of niter kibbeh in a Dutch oven (I use and love Lodge) and saute the onion, covered, over low heat for 45 minutes, stirring occasionally.  Add more niter kibbeh if it gets too dry.

Doro Wat prep 2

In the meantime, finely mince the garlic and ginger.

Doro Wat prep 3

Add the garlic, ginger, and 1 tablespoon of butter.  Continue to saute, covered, over low heat for another 20 minutes, stirring occasionally.

Doro Wat prep 22

Add 4 tablespoons of berbere and 2 teaspoons salt and stir to combine.

Doro Wat prep 12

Add 2 tablespoons of butter, cover, and simmer over low heat for another 30 minutes, stirring occasionally.

Doro Wat prep 13

After 30 minutes you’ll have a rich and luscious sauce that’s ready for the chicken!

Doro Wat prep 14

Traditionally, bone-in, skin-on chicken pieces are used.  You can either use chicken thighs, cut into 1 inch chunks, or use boneless chicken breast.  I used breast this time.  Cut the breast into small, 1/2 inch chunks.  Place the chunks in a dish with 2 tablespoons lemon juice and let sit at least 15 minutes.

Doro Wat prep 15

Add the chicken to the sauce.

Doro Wat prep 16

Traditionally, Tej is used, an Ethiopian honey wine.  As a substitute we’re going to use white wine with a teaspoon of honey.

Doro Wat prep 18

Add the chicken stock, salt and honey wine to the mixture.  Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Doro Wat prep 17

In the meantime, boil the eggs.  Once the eggs have cooled enough to handle, peel and pierce them all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate.

Doro Wat prep 19

After 45 minutes you’ll have a rich, luscious spicy chicken stew ready for the eggs!

Doro Wat prep 20

Add the eggs and continue to simmer, covered, over low heat for 15 minutes, stirring occasionally.  Adjust the seasonings according to taste.  Add more berbere according to heat preference.

Doro Wat prep 21

Ethiopian Doro Wat authentic recipe berbere

Serve with Authentic Injera (Ethiopian Flatbread)

Be sure to also try Sega Wat, the famous and incredibly delicious Ethiopian spicy beef stew!

sega wat recipe ethiopian beef stew spicy authentic best

Print Recipe
4.86 from 21 votes

Doro Wat (Ethiopian Spiced Chicken)

The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: African, ethiopian
Servings: 4 servings
Calories: 381kcal
Author: Kimberly Killebrew

Ingredients

  • 2 ½ to 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons niter kibbeh
  • OR Homemade Niter Kibbeh
  • 2 tablespoons extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 3 tablespoons butter
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 1/4 cup Ethiopian berbere
  • or use HOMEMADE BERBERE (HIGHLY recommended!)
  • 1 1/2 teaspoons salt
  • 1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
  • 1 cup chicken stock
  • 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
US Customary - Metric

Instructions

  • Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
  • Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
  • Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
  • Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
  • Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
  • Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.
Calories: 381kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 230mg | Sodium: 1103mg | Potassium: 322mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10.4% | Vitamin C: 15% | Calcium: 6.1% | Iron: 5.9%

 

120 Responses

  1. This sounds wonderful. I’ve seen recipes for this before and not been really interested until now. I really appreciate your explanation of what you are trying to achieve when cooking this. It seems like a LOT of fat added (I’m not phobic about fat but do have to pay attention to overall calories). I also love the photos of Ethiopia – they remind me of driving through parts of Utah. Have you been to Ethiopia? I’d love to see that countryside in person. And try the food. :-)

    Reply

    • Thank you, jesusan. I know, I was thinking the same thing about how much Ethiopia reminds me of southern Utah! Almost identical landscape and rock formations in areas. I’ve been to Utah several times, but never to Ethiopia. Would love to visit – and eat – as well ;)

      There’s about 1/4 cup of butter in this recipe and 2 tablespoons of olive oil, which isn’t too awfully scary considering it’s divided between 4 people/servings. Plus, if you use chicken breast, that’s lean. In any case, it’s WAY less than many Ethiopians use! Some versions I’ve seen, they just keep scooping and scooping it in! Well, they know what tastes good, right? But yes, I like to be at least somewhat mindful of fat content as well. But oh, how I love butter! Reminds me of Julia Child quote: “If you’re afraid of butter, use cream!” :)

      Reply

      • Thanks for the laugh, Kimberly. The Julia Child quote certainly does give a different perspective, doesn’t it? I love southern Utah, especially Arches National Park. Oh well, must get back to my mesquite flour making project. Cheers! Susan

        Reply

        • We were just in southern Utah last month for a family vacation. We saw Goblin Valley State Park for the first time and it was amazing. Absolutely incredible. Will be posting some pictures just as soon as I have time to edit the pictures (HA!).

          Okay, “mesquite flour making project”…DO tell!

          Reply

          • Mesquite flour project. We have a couple of honey mesquite trees in our front yard that produce pods prolifically. I discovered that they are edible, so I did further research and learned how to make flour from them. The flour gives a sweet taste to whatever you use it in, and it is amazing in whole wheat tortillas and cornbread. It is a real pain to make the flour, especially when it’s humid the way it is here now (60% – very high for the desert), but thanks to my trusty Magic Bullet, I’ve been getting it done. There is some debris left over, and it takes several grindings to get the hard seeds ground. They are important because they are a source of protein. The problem with humidity is that the pods are very hygroscopic, and when there is too much moisture in the air, the flour sticks to everything. You can get mesquite flour, also known as mesquite powder, commercially – I’ve seen it online imported from Argentina. It is rather expensive to buy (a real good reason to make it, because we live on tortillas these days, and they just aren’t the same without mesquite). If you get any, I strongly recommend storing it in the freezer, so it doesn’t go rancid. It is usual to substitute 20-25% of regular flour with mesquite.

            We will have to check into Goblin Valley State Park. I’ve never heard of it before. I will look forward to seeing your edited photos – and I’ll be happy to get my whip out to encourage you, if that would help… :-D

            Reply

            • Yikes, I’ll try to get a move-on with those photos!! We were unfamiliar with it as well, even my dad was and he grew up just an hour and half away. It’s a lesser known state park, which is very surprising – it’s honestly one of the neatest things I’ve seen. Extremely unique and fascinating how those alien-like rock formations came to be.

              The mesquite flour sounds so fascinating!! I’ve never heard of it before! I just looked it up and have been doing some reading about its health benefits. It looks like 76% of the mesquite plants in the US are in Texas. My husband is from Arizona. Next time we’re down there I’ll need to go mesquite plant hunting and see if there are any to be found there. That is really neat that you’re able to access so many of those pods and make the flour yourself! And even with the sticky mess, I’ll bet all the work is well worth it!

              Reply

              • There is a group in Tucson called Desert Harvesters that has a machine that will do the grinding for you. I know they have mesquites in that area, at least. The pods you are looking for are beige, with some small dark purple splotches. You want fat beans without wormholes. At least in El Paso, most of the native ‘trees’ are really bushes, and they are honey mesquites. If you break a pod open and check the scent, it should be sweet. They remind me a bit of snicker doodles cookies. If you can pick pods from the trees rather than pick them up off the ground, that is preferable. If you do find some pods, I’ll be happy to coach you through the process of flour making, if you don’t find someone to do it for you.

                A question about Goblin Valley State Park: is it completely primitive or do they have real bathrooms available? That could make a difference in whether or not I go there… :-)

                Reply

                • Thank you so much for the info! I asked my husband about the mesquite trees and he said he always saw lots of them in the Mesa/Phoenix area. He said they grow wild and people also plant them in their yards. He remembers seeing all the pods. I am so intrigued and appreciate you sharing all of this information with me! I’m not sure when we’ll be in Arizona next, but when we do go I’ll know what to look – and smell – for :) Thanks!

                  Yes, there are real bathrooms at Goblin! :) There’s a building with toilets anyway, I can’t remember whether they’re the flushing kind or not…but there are definitely amenities beyond those provided by Mother Nature.

                  Reply

  2. Just stumbled across your blog on Foodgawker and it appears we both have a passion for global food and spices. Love the range of your recipes and this one looks absolutely divine. Quick question for you ‘what is a Dutch oven’? Lost me there? Will definitely be trying this in the Autumn. So glad I found your blog. Best Torie

    Reply

    • Hi Torie, so glad to meet you! I just popped over to your blog and after perusing it for a minute am impressed! I look forward to spending more time there. I see you’re from England. I grew up in Europe and had the pleasure of living in England for 6 years near Peterborough – I’m really homesick. To answer your question, a Dutch oven is the term used here for a thick cast iron pot with a lid. Elsewhere it’s also referred to as a “casserole dish.” Any heavy pot with a fitting lid will do the job. Thank you for visiting! I’m happy we’ve connected and I look forward to spending more time on your blog! Cheers, Kimberly.

      Reply

      • ah that makes sense re Dutch oven. Thank you for the clarification. Hope you are not too homesick for England, am sure you can get marmite and scones with jam and clotted cream over in the US too right ;o) ? Will definitely enjoy looking through your blog in more detail. Best Torie

        Reply

        • Haha! You know, it’s funny you should mention marmite. We actually have two jars of it that we picked up several years ago and have just never eaten it (I’ve never been a fan I will admit). My husband, feeling courageous, opened up one of the jars (like 4 years expired!) and spread it on his sandwich. He took a bite and announced, “Marmite never goes bad!” No, Torie, I don’t think all the marmite, scones, or clotted cream in the world will satisfy my longing for a much overdue visit! In the meantime I’ll just have to be satisfied with pictures and memories.

          Reply

        • I feel the need to comment about the Dutch Oven. Coming across this site and this thread has been great and so nostalgic since my best friend in school was Eretrean and this recipe really makes me feel like a kid again. Please understand that the following comments are not meant to be inflammatory, instead they are meant to be informative, especially since this site seems to be about cooking. BUT … I’m sorry, a Dutch Oven is not a casserole dish. A Dutch oven IS a cast iron pot with a lid, typically with a lip around the edge on the outside. They are typically made this way so that they can be inserted into hot coals and have hot coals or stones placed on top of the lid, the lip preventing them from sliding off, thereby turning the utensil into an oven. There are many different recipes for utilizing this device. Try Googling “Dutch Oven Cooking”. Of course this is not the only way to use a dutch oven as I have often cooked roasts and fowl in them as well. Provided the iron is properly cleaned and ‘seasoned’ this is one of the best way to do slow cooking.

          Reply

          • I’m not sure what the misunderstanding is, Lahru, the definition I provided is the same as yours: “a thick cast iron pot with a lid.” Knowing the particular location of the reader I responded to, I also mentioned that in the UK (where I lived for 7 years) cast iron pots are sometimes also referred to as “casserole dishes” and that is also true. Check out the UK’s Amazon site and type in “casserole dish” and you’ll find multiple cast iron pots like the one discussed here.

            Reply

    • Thank you so much, Daily Musings, and for the visit! We really enjoy this dish. Please let me know what you think once you’ve had the chance to try it!

      Reply

    • You know, I’m really not sure just how spicy that particular brand is, or any other brand for that matter. I’ve been making my own spice blends for years and haven’t tried store-bought of anything for a long time. What I’d suggest is that if you find that the stuff you buy isn’t quite spicy enough, simply add some more chili flakes or cayenne pepper at the end of cooking and taste to determine if you want more or not. That way you’ll still have the flavor from the spice blend but can adjust the heat according to your preference.

      Reply

      • Could you please check, there seems to be something wrong in the recipe, it repeats a few steps! Also, the fenugreek and cardamom from step 8. are not mentioned in the ingredients list, do I still add them if I use store-bought berbere?

        Thanks,
        Jelena

        Reply

  5. I made this today–it was *so* good. I ordered the suggested berberre from Amazon. I think the pureed onion is key for the texture though. Thank you so much for sharing!

    Reply

    • Hi Kim, that’s fantastic! It was hit in my family as well – even my 3 year old loved it! Yes, I’ve noticed that some recipes call for pureeing the onions. I didn’t simply because traditionally authentic doro wat doesn’t puree them – that’s a modern adaptation – and I wanted to create a recipe that was as true to authentic roots as possible. But there’s certainly no right or wrong otherwise – purely personal preference. Thanks so much for making this and for your feedback! A lot of people fear getting out of their culinary comfort zones and often because an ingredient is unfamiliar, or because it’s a foreign dish from a country far away, they’re too afraid to make the dish. With so many of the international dishes on my site, if I were to take out the real name of the dish, any reference to its being foreign, and just name it something “everyday” (e.g., “Spicy Chicken in Onion Sauce”), guaranteed more people would make it. My hope though is that by providing step by step photo instructions and talking about the dish, any elements of “mystery” will be removed, the dish will feel more approachable and accessible, and people will have fun trying it! In any case, whether you’re a seasoned international cook or whether this was a bit of a step in the dark for you, I’m so glad you made it and thank again for taking the time to leave some feedback!

      Reply

    • Hi Dolly – my new best friend! :) Awesome, I’m so glad you enjoyed this and thanks for the compliment. It means a lot. When I develop recipes, I put a lot of careful thought, research, time and testing into them and I’m thrilled to hear my efforts paid off on this one. Thanks again and I hope you’ll try some others!

      Reply

  9. The Ethiopian cuisine Offers a wide range of Surprising dishes:

    Breads such as:
    injera , dabo and ambasha.

    Pulse dishes such as:
    Yekik alicha – yellow split peas with turmeric sauce
    Azifa – mashed lentils and red onion
    kik wat -red lentils in berbere sauce

    Porridge such as:
    Baso – sweet Barley porridge
    Kincha – Spiced wheat porridge, served hot

    Beverages such as:
    Tila – bitter beer with an amber colore (home made)
    Avish – soft drink made from fenugreek and honey

    Reply

  10. Dear Daring Gourmet, I have special berbere spice home made using 12 spices and herbs, specially dried, pounded, melded and finally milled from Aleto Wondo, Ethiopia. It is strong. What amount of spice do you suggest I use. Thanks Ellin

    Reply

    • Hi Ellin, it depends on how hot it is and how much heat you like. I deliberately keep my berbere tolerable for those who want the flavor but don’t like a lot of heat, and those who are heat-happy can simply add more hot chilies to the blend. Unless your blend is unbearably hot, I’d use the same amount.

      Reply

    • Thanks so much for sharing the picture, mashabn, it looks gorgeous! So happy you enjoyed it and greatly appreciate the feedback, thank you!

      Reply

  12. the hardest thing about trying to replicate dora wat is finding chicken that taste as good and wild as the Ethiopian birds, these little pigeons dress out to bantam size and are very lean and sinewy but you will eat them down to the bone they are so tasty. What we call chicken in Europe is by comparison an overblown beach ball of fowl with very little flavor at all. Also I do wonder about the olive oil. I don’t entirely doubt it having seen olive trees in the garden of the restaurant we ate in but did not see anyone using olive oil in the month I spent in Ethiopia. We ate our dora wat in Gondor in the wonderful Lodge Fasil just outside the royal enclosure. To accompany it we had Talle, a local home brew that cuts thirst like a saw and was a wonderful foil to the heat of the stew.

    Reply

    • Thank you for your thoughts, Yvonne. I couldn’t agree with you more about the flavor of the chicken. That’s become the problem of mass-produced food in general – the flavor is compromised. And it isn’t until we’ve eaten wild meat, or tasted produce freshly grown in its original location, that we realize how what food used to taste like.

      Reply

  13. I made this for dinner tonight and I used my Lodge dutch oven also! The doro wat turned out great! I used chicken legs, and by time the stew was done, the meat was falling off the bone. So spicy, so good! I’m going to make this all the time now. Thank you for posting the recipe!

    Reply

    • Thank you, Jazmine! Bone-in chicken definitely gives the most flavor by far. And great choice for cookware! :)

      Reply

  14. I have ordered ask the spices needed to make doro wat but plan to use bone on chicken legs and perhaps bone on thighs. How many chicken legs would be needed to follow this recipe?

    Reply

  15. Hello Kimberly,

    As an Ethiopian it makes me proud to see you spread this beautiful, simple yet difficult to master dish. I want to add few things. As I mentioned this dish is very simple but tricky. The trick is in the onions. You don’t want too much onion or too little. As a rule of thumb 2lbs per whole chicken or if the chicken is big then 3lbs. The onions need to be slow cooked until they melt producing their own juices. Once thats achieved the berbere comes in and that needs to be cooked minimum 1.5hrs. The chicken needs to be soaked in vinegar several hours and washed with lemon and salt thoroughly so that you don’t get that poultry smell. The boiled eggs you can cut length ways three different places so the egg absorbs the flavours even more. The key to the taste is special ethiopian butter kibbeh. This butter has so much flavours infused you can skip the garlic but is not readily available so it can be ommitted. To make this delicious dish all it requires is berbere, chicken, onion, olive oil, salt, pepper, eggs and garlic and I’d say 4-6 hrs depending on patience. Simple I known I’ve yet to perfect it like my mother. Also if you leave it over night serve at room temperature it’s delicious.

    But once again thank you for sharing this. My friends love it and often we go over mum’s for a feast.

    Reply

    • Hi med, thank you for you comment and for your insights. This is indeed a special dish and I wish kibbeh were available here. When I tried calling the grocery stores here in Seattle that supposedly carry African products I learned that they had closed down. I believe there is still one or two that advertising stocking African ingredients and I still need to see if they carry kibbeh. I would love to try your mum’s version of doro wat, I’ve no doubt it’s heavenly! Best, Kimberly

      Reply

  16. We have a teenage boy from Eritrea living with us, and I wanted to make something from his homeland (Eritrea used to be part of Ethiopia), so I tried this dish. It was a huge hit and absolutely amazing! Thank you for sharing this recipe!

    Reply

    • Hi Rachael, I’m so glad to hear it was a hit and thank you for the feedback!

      Reply

  17. love your site. i’ve been looking for a good berbere and doro wat recipe for a while, and i think i’ve found it. fortunately, the city i live in, winnipeg canada, has an established ethiopian community, so injera can be bought pre-made for a reasonable price. i’m going to host an ethiopian-themed dinner party in january, when it’s -35 outside…but it will be toasty warm inside!

    Reply

    • Thanks so much, Tim, and welcome! You are fortunate to have such easy access to the injera, I’ve never seen it in the Seattle area. Your Ethiopian-themed dinner party sounds absolutely fabulous! Let us know what you and your guests think of the berbere and doro wat!

      Reply

      • I was in Seattle this summer. My girlfriend’s sister lives on Bainbridge Island. love the left coast! keep up the good work on your site. excellent ethnic food recipes. have you ever tried ful medames (sp?). a little ethiopian cafe in winnipeg makes it. it rocks. i’d love to get a good recipe for that. cheers.

        Reply

        • We’re not too far from Bainbridge and I agree, it’s a beautiful area. I love ful medames and have been wanting to create a version for my blog – thanks for the reminder. And greetings to Winnipeg!

          Reply

  18. Hey there – just wanted to say how much I love this recipe! I’ve made it four or five times to rave reviews. I live in the largest Ethiopian neighborhood in the world outside of Ethiopia (in NW DC, Silver Spring MD) and I’m continually impressed by how complex, diverse, and interesting Ethiopian food is. Ethiopian food culture is one of the most beautiful – it is my favorite comfort food.

    This recipe is not quite the same as traditional doro wot, but has it’s own unique thing going, which I’m addicted to. The interplay of the butter, spices, wine, slow-cooked onions and lemon juice is delicious and unique! This might sound super weird, but I’m using it as a gravy (over mashed potatoes) for a thanksgiving party I’m having this week. Do not knock it until you try it – great pairing.

    Reply

    • Hi Morgan, thanks so much, I really appreciate the feedback! I agree with you about Ethiopian food. And no, I don’t think it’s strange at all using it as a gravy over potatoes, it sounds fantastic! Happy Thanksgiving!

      Reply

  19. Hi Kimberly
    Thank you so much for posting this recipe, Traveled to Ethiopia (absolutely amazing and wonderful country and people with so much history and beauty plus the only country I know were you can feed a wild hyena by putting a stick with a lump of meat at the end of it in your mouth) many moons ago and fell in love with this dish and now thanks to you I can recreate it at home and make my own berere spice blend. Also love the rest of the site too thanks for sharing these other amazing dishes. Just got some German sauerkraut and sweet Hungarian paprika from my local Eastern European food shop so later this week I will be cooking up some Szegedin Goulash thanks to you.

    Reply

    • Your trip sounds incredible, Stuart. And I admire your courage – I’d be too afraid to get anywhere near a wild hyena let alone feed it from a stick in my mouth! Thanks so much for the compliment and I look forward to “seeing” you around :)

      Reply

  21. Thanks for the recipe! I just returned from a trip to Ethiopia and wanted to share some of the food highlights with my family. My wife and 12 year old daughter (who likes new foods that are spicy) loved it. We found a Berbere spice blend in the bulk spice section of our local gourmet market. The meal is hot spicy but not in an overwhelming way, so you still get plenty of opportunity to taste the ingredients. We will definitely be making it again.

    Reply

    • Hi Alan, what an adventure that must have been and what a great opportunity to share your experience with your family via food. I’m so glad everyone enjoyed it, thank you!

      Reply

  22. Hi Kimberly, this recipe of yours looks amazing and I’m planning on trying it out on a group of friends this coming Sunday. One question for you: I don’t have a Dutch oven and am having a hard time finding one. Do you think something else would work as a substitute and…what do you think of making this is in a crockpot? I’d love to know your thoughts. Aloha from Hawaii, Melissa

    Reply

    • Aloha, Melissa! No, you don’t have to have a Dutch oven, any heavy stock pot will do the job. I don’t recommend this for the crockpot though because a major key to the flavor outcome is the long sauteing process of the onions. Happy cooking and let us know how it goes!

      Reply

  23. Hi Kimberly, thanks so much for your response. I have a pretty standard soup pot. You think that will do the trick? If not, I was thinking I could cook the onions in the crockpot for the time you mention and basically use the crockpot like a dutch oven. But, if you think a regular old soup pot would work then I’ll go with that. Would love your thoughts. Thanks again!

    Reply

    • Hi Melissa, yes, a standard soup pot will do just fine. Really anything will work. Don’t trouble yourself taking the extra steps with the crockpot, whatever pot you have will produce an amazing doro wat, I promise! :)

      Reply

  25. My husband and I just went for Ethiopian last night. We were so excited because the closest Ethiopian restaurant we had (1 1/2 hours away), closed several years ago, so we had been deprived of delicious Ethipoian food for quite some time. We had doro wat and I remembered how much I loved it. The version we ate had a slight kick, but was not overly spicy. I would like to order the berbere from Amazon that you mentioned, but am a little concerned that it might be too spicy. I don’t have an overly high threshold for spicy heat. Any recommendations?

    Reply

    • Hi Julie! Yes, that’s a tough one. Without actually sampling the different brands it’s hard to know which ones are going to be really hot or on the milder side. If you have the spices on hand you can consider making your own. Here’s my recipe for Berbere and you can simply omit the chilies to eliminate the heat, or at least cut back on them.

      Reply

  27. I’ve tried a few versions of this dish. Your version and instructions are on point! I only subbed whole thighs for the boneless/skinless, but this rocks. :-) My husband picked up some good quality berbere from an Ethiopian market when he was in the city. The flavors finally melded right.
    (Now, if I can only get the injera down.. lol)
    Thanks for the recipe!!

    Reply

    • Woohooo!! I’m so happy to hear that, Tess, thanks for the feedback! Bone-in/skin-on chicken will always yield the most flavor, so that was a good call. And the injera, yes…I’ve been meaning to post my recipe for it – I need to get on that.

      Reply

  28. Hi Kimberly, is there anything that I can substitute from the honey wine as we are Muslim 😀 I’m a Filipino married to a guy born in Djibouti and most of his relatives are Ethiopian. This guy loves spicy food so much that I couldnt even look at him whenever time he showered his food with heaps chilli powder 😂 and now not surprisingly tho, I’m slowly going in the same path haha. We’ve got 4 kids all under 5 which are half asian and half african. Unusual combination but I wouldnt mind them learning how to eat this kind of authentic dishes from Ethiopia.

    Reply

    • Hi Clarisse! I agree, your kids should definitely experience Ethiopian and Filipino dishes to further appreciate their heritage. For the 1/2 cup white wine, I’d substitute 1/4 cup white grape juice and 1/4 cup chicken broth. Happy cooking and let us know how it goes!

      Reply

  29. Made this last night, including niter kibbeh and berbere. Followed the recipe to the letter and what I ended up with was nothing short of incredible, and rivaled the Doro Wat at the new ethiopian restaurant in town here. Didn’t have time to make injera but have enough curry left over for another meal so will definitely make it for next time. This one’s going into the recipe book! Cheers

    Reply

  30. Is there a reason why it wouldn’t have the reddish color? I followed the instructions exactly as indicated above (even had a friend with me to validate as we made this together). I even added additional Berere.

    Reply

    • Hi Ed, I’d say it’s more brown than it is red, a reddish-brown. The color comes from the Berbere so that will vary from brand to brand.

      Reply

  31. hi, I made this using your recipe as a framework and then taking a few things from ethiopian spices.com and a youtube vid from howtocookgreatfood. It came out awesome. In USA, did the best i could on the niter kibbeh with indian ghee and spices. Got berbere and fresh injera from ethiopianspices.com Your recipe is great as is, but the one on ethiopianspices.com uses two finishing spices, like we do with Texas Red chili. (an eithiopian expat told me about WOT after trying my Texas Red chili. The process and heat being similar i guess.

    Anyway, in the last two minutes of sauteing, you should really try adding 2 tbs mekelesha, and 2 tbs ground cardamom. It adds many sweet and complex layers to this already wicked recipe. I also added 2 pierced bhut jolokia (fresh ghost pepper) floaters to it, squeezed and removed prior to serving. I cant get ethiopian honey wine here either, but Moonlight Meadery Sensual is about as close as it gets. 17$ a bottle, but you are only using less than half cup at a time.

    Thank you, this turned out the most wickedly hot thing I have ever cooked that was still edbible by the usually bitching ppl when tasked with eating a bowl of my texas red.

    Reply

  33. The higher saute heat temperature does cause the berbere to go to a very dark red,almost browned color. (Not smoked, or hungarian hot) Paprika as a closer/finishing spice is a perfect way to bring back a nice red color,without adding any more real heat. Or a bright red chili powder blend like Dallas Dynamite from Pendery’s. Color is alot easier than flavor. ;)

    Reply

      • You’re welcome :)

        This youtube vid https://youtu.be/BQ5wsYu_VK by some english guy would be very helpful to anyone’s first try at doro wat. He also uses Mekelesha, one of the most unique spice blends I have ever used (as is berbere). Especially to illustrate how important the onions being cooked correctly is, and whether this dish succeeds or flops. I stick to just skinned chicken legs for this; any meat/poultry bone-in is always more flavorful and in the case of doro wat it is apparently the most authentic version. (And obviously the cheapest and easiest to share,as well).

        My Ethiopian coworker has promised me some of his mother’s (old lady from ethiopia) real deal homemade Kibbeh. Any other dishes you can suggest? I was thinking I may try spicy Sega Wat or Peanut stew.

        Reply

        • Thanks for the additional info, Clone. That’s awesome that you have access some homemade kibbeh! I’ve been meaning to post a “how to” post for making homemade kibbeh on here, I’ve made a note. It’s really quite easy, it’s just a matter of having the right spices.
          My favorite peanut stew is a Gambian one, it’s a dish my husband frequently requests called Domoda: http://www.daringgourmet.com/domoda-gambian-peanut-stew/. It’s a very simple stew, not nearly as complex in process or flavor as Doro Wat, but it’s a lovely dish.

          Reply

  34. I made this today because I had left over Berbere from another recipe. I totally savoured this dish and even my hubby, who is not as adventurous as I am in the foodie department, enjoyed it. Next time, I will make up your version of the spice blend to see how it differs from the combo I had. Thank you for publishing this recipe!

    Reply

    • Wonderful! I’m so happy to hear that, Danni, thank you! And yes, I’d love to hear your thoughts once you’ve had the chance to compare the seasonings.

      Reply

  35. Made this tonight! It was excellent! Not *quite* as dark and rich as the doro wat I’ve had from Ethiopian places, but the flavor was amazing, and, to be fair, I didn’t have niter kibbeh or tej. Served it with jasmine rice (no injera) and my husband loved it! (It was his first time eating Ethiopian food.) Excellent recipe- will definitely use this as a go-to.

    Reply

  36. I was with you for the injera recipe, but the doro wat recipe disapointed me. Just from the picture alone I could tell the colour of the doro wat was off. Then I read the recipe and I was doubly disapointed. You skipped two essesntial steps for the authentic flavour. Soaking the chicken in lemon juice and salt first and using Niter Kibbeh instead of butter. Yes, it takes more time, but it is worth it!!

    Reply

    • Natalie, I’m not sure which doro wat recipe you read, but it certainly wasn’t mine. Look again and you’ll see that this recipe calls for both lemon juice and niter kibbeh.

      Reply

  37. Just made it and it was fantastic. Great amount of spice. This is the best thing I’ve made in weeks. Thanks for the recipe!

    Reply

  38. Have had this recipe saved for awhile but just tried it for the first time – delicious! I spent a summer in Ethiopia years ago and fell in love with the country and the people. We order take out from an Ethiopian restaurant in town every so often, but it was fun to make a dish on my own! Thanks for the recipe. :)

    Reply

    • Wonderful, Maggie, I’m so glad you enjoyed it and appreciate the feedback – thank you!

      Reply

  39. When you say Thighs, do you mean boneless and skinless? 2 1/2 lbs sounds like a lot for people. It looks good tho

    Reply

    • Hi Irma, cutting them into 1-inch pieces implies that they’re boneless but you can certainly use larger bone-in pieces as well. In terms of servings, this stew doesn’t stretch as far as you might think since there are no additional veggies or ingredients and it’s the chicken that’s the main ingredient.

      Reply

  40. This was absolutely incredible and better than any restaurant version I’ve ever had, thank you!!

    Reply

  41. Hi Kimberly! Made this last night and oh, what a hit it was! The taste was out of this world! One bite and I closed my eyes and just savored the spicy, woodsy flavors. This is something I will be making often. There’s a lot of healthy aspects to the recipes, esp the garlic and spices.

    I noticed that I didn’t have as much sauce as whats in your pics. I live in Colorado so, do you think there’s something I need to do for high altitude directions? Or should I add more wine and broth? I really don’t want to mess with the recipe since everything was just perfect.

    Thank you so much.

    Reply

    • Fantastic, Cass, I’m so happy to hear that, thank you! I wouldn’t think the high altitude would make that big of a difference, but who knows. If you want a little more sauce go ahead and add some more of the liquids, a little bit at a time and tasting to make sure you don’t dilute the flavor. You can also add an extra pinch or so of the berbere blend.

      Reply

  42. Hi, I really liked this recipe! Just one question – is this made in the oven or on the hot-plate? Thank you in advance :)

    Reply

  43. I did this according to the recipe and it turned out great! I definitely will do this again!

    I would like to use vegetable stock instead of chicken stock and swap the chicken for lupin beans in order to enjoy this with a friend who avoids meat.

    It would definitely be interesting to try this with lamb also. Excellent recipe, full of possibilities!

    Reply

    • Fantastic, Mats, I’m so glad you enjoyed it, thank you! Yes, this is excellent with both lamb and beef. Thanks again!

      Reply

    • Fabulous, Scott! We just went to an Ethiopian restaurant last month and had both doro wat and sega wat along with several other Ethiopian classics – such great food!

      Reply

  45. I’ve always loved Doro Wat in restaurants and was excited to find your recipe online. I followed it to the letter. Unfortunately, I was ultimately disappointed. As the onion, ginger, butter, garlic, and berbere simmered together this smelled very much like I would expect and I thought I was on the right track. However, once the chicken stock and wine were added the aroma changed and i knew this was not going to be the dish I was hoping for. Other recipes I’ve seen include even more butter and no stock…I think the stock dilutes the desired flavor and texture of this dish. I also did not like having the cut-up chicken chicken rather than the bone-in pieces as it is traditionally served. Ultimately this was a much more liquid-y dish and the flavor just didn’t quite do it for me. I mean, I tasted ‘fine’, and thankfully we ate it with injera to absorb the liquid, but I would not use this recipe again.

    Reply

  46. This sounds wonderful, but that seems like a lot of salt for 4 servings, especially because there’s salt in the Berbere. For those of us trying to keep our sodium intake reasonable, how much can the salt be reduced without the flavor suffering?

    Reply

    • Hi Jeff, flavor-wise it’s definitely not too salty. But if you want to cut back on the salt you can use a low-sodium chicken broth and of course reduce the salt itself. How much to reduce it by just comes down to personal preference – you can start with less, taste it, and then always add more.

      Reply

  47. I love this recipe and forgot to leave a comment when I first discovered it — one of your “recent” posts. I just made it 4 days ago for the 4th time. I do use Penzey’s berbere but will try from scratch when I finish the jars. I love hot spicey but admit to cutting back from 1/4 cup to 1/8 after the first time. This is such a winner and does taste and smell even better the next day — I just add more eggs to the leftovers.

    I am trying your Sega Wat on Tuesday. Can’t wait and will leave a comment at that recipe. I anticipate loving it — and probably adding more berbere since it is beef.

    So happy I discovered and signed up with your website. Will probably make your carrot cake for Easter.

    Reply

    • Thanks so much, Maureen! Yes, I really, really highly recommend making your own berbere. That way you can control the heat and add more of the spice blend for a bigger flavor punch without exhaling flames :) And nothing beats the intensity of flavor in freshly made spice blends. I hope you enjoy the Sega Wat as well. Happy cooking! Best, Kimberly

      Reply

  48. Absolutely OUTSTANDING! I made your homemade berbere spice blend which I think is key for the best flavor. Will definitely be making this again and again! Next I’m looking forward to trying your Sega Wat!

    Reply

  49. Hello! I made this tonight as part of our Friday Night Feast and it was AMAZING! I followed your advice and made the niter kibbeh and berbere which added wonderful flavours. I also made several vegetarian dishes from a different website but none of them had the depth of flavour that this one had. Do you have any vegetarian Ethiopian recipes (like Yemisir Wot)?

    I also tried making the Injera which was somewhat successful – I think think I know where I went wrong and it will be better next time.

    Thanks so much for the recipes – they made the meal memorable!

    Reply

    • Wonderful, Carol, thanks for the feedback! That’s fantastic that you took the time to make your own niter kibbeh and berbere – it really does make all the difference in flavor. Yes, I have developed a recipe for yemisir wot and others – thanks for the reminder, I will try and publish that in the near future :) By the way, if you haven’t already subscribed to my newsletter, that is sent out once a week and will notify you of my latest recipe posts: http://madmimi.com/signups/133131/join Thanks again for the feedback and I’m so glad you enjoyed the recipes!

      Reply

  51. Thank you, thank you, thank you! You have definitely helped me to get chef points in the kitchen. This recipe is outstanding.

    Reply

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