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Home Ā» Disclosure Ā» Doro Wat (Spicy Ethiopian Chicken Stew)

Doro Wat (Spicy Ethiopian Chicken Stew)

August 27, 2013 by Kimberly Killebrew Ā· 208 Comments

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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!Ā  Ā This authentic Doro Wat recipe captures the very best of Ethiopian cooking!

Doro Wat Ethiopian

Doro Wat is one of the most famous of all African dishes. Ā You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Ā 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). Ā You can directly substitute beef for chicken and follow the same cooking instructions.

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

Authentic Ethiopian Doro Wat Spicy Chicken Stew Recipe

Traditionally Doro Wat is served with an Ethiopian flatbread called injera. Ā 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. Ā 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!). Ā He said he has been trying for several years to find a good recipe. Ā 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. Ā It can take several hours for an Ethiopian to make Doro Wat. Ā 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. Ā The magic is in the slow-cooked onions. Ā 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. Ā It is best made fresh using whole spices that are toasted and ground for maximum flavor. Ā 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. Ā Stored in airtight glass jars in a dark place, they will keep a very long time. Ā If you’d rather purchase berbere, you can find it online. Ā 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. Ā The best deal I’ve found for bulk berbere (and it also happens to be organic and a reputable brand) can be foundĀ HERE. Ā 

Berbere makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables. Ā 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. Ā Add more niter kibbeh if it gets too dry.

Doro Wat prep 2

In the meantime, finely mince the garlic and ginger.

Add the garlic, ginger, and 1 tablespoon of butter. Ā 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. Ā You can either use chicken thighs, cut into 1 inch chunks, or use boneless chicken breast. Ā I used breast this time. Ā Cut the breast into small, 1/2 inch chunks. Ā Place the chunks in a dish with 2 tablespoons lemon juice and let sit at least 15 minutes.

Add the chicken to the sauce.

Doro Wat prep 16

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

Add the chicken stock, salt and honey wine to the mixture. Ā 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. Ā 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!

Add the eggs and continue to simmer, covered, over low heat for 15 minutes, stirring occasionally. Ā Adjust the seasonings according to taste. Ā 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 our authentic Sega Wat, the famous and incredibly delicious Ethiopian spicy beef stew!

sega wat recipe ethiopian beef stew spicy authentic best

Lastly, for an authentic Ethiopian side dish to serve with your doro wat, try our Gomen (Ethiopian Collard Greens)!

gomen recipe ethiopian authentic traditional collard greens

Doro Wat (Ethiopian Spiced Chicken)

Kimberly Killebrew
The national dish of Ethiopia, this spicy chicken stew is simply outstanding!
Print Recipe
4.95 from 54 votes
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Main Course
Cuisine African, ethiopian
Servings 6 servings
Calories 647 kcal

Ingredients
 
 

  • 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

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.

Nutrition

Calories: 647kcal | Carbohydrates: 11g | Protein: 43g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 376mg | Sodium: 885mg | Potassium: 680mg | Fiber: 1g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg
Keyword Doro Wat
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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208 Comments →

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208 Responses

  1. Torbjƶrn says

    November 22, 2022 at 8:09 am

    Hi!
    Question about the amount of onions.

    Is it 3 cups (7,2 dl) unminced onions or minced?
    E.g. how much onion do I need to buy? X)

    Reply
    • Torbjƶrn says

      November 22, 2022 at 8:12 am

      Also, as a Scandinavian, does mead work instead of tej/white wine+honey?
      More available here.

      Reply
      • Kimberly Killebrew says

        November 23, 2022 at 8:42 am

        Mead would make a great substitute, Torbjƶrn.

        Reply
    • Kimberly Killebrew says

      November 23, 2022 at 8:41 am

      Hi Torbjƶrn, that’s 3 cups of minced onions. Generally one large onion is the equivalent of one cup minced. Happy cooking!

      Reply
      • Anonymous says

        November 24, 2022 at 4:49 am

        Many thanks!

        Reply
  2. Graham says

    September 2, 2022 at 7:37 am

    Made several of your recipes now and all have been delicious! I’m not a big fan of hard boiled eggs. If I did not include them in the recipe, how much would that affect the overall taste? Thanks!

    Reply
    • Kimberly Killebrew says

      September 9, 2022 at 8:38 pm

      Thank you so much, Graham! Omitting the eggs won’t affect the flavor much, the flavor is all in the sauce. Happy cooking!

      Reply
  3. Sarah says

    July 3, 2022 at 2:51 pm

    Hello! I noticed you said this was an authentic recipe. Does that mean this recipe will be really spicy? If so, how do I tame the spice? Thank you!

    Reply
    • Kimberly Killebrew says

      July 4, 2022 at 7:20 pm

      Hi Sarah, yes this dish is typically very spicy. However you have complete control over that in the form of the spice blend in the recipe called berbere. The berbere is where all the heat is (dried red chilies) and if you make your own berbere blend (I provide the link to the recipe) you can simply omit the dried red chilies or great reduce the quantity. I highly recommend making your own berbere regardless – this fresh, homemade blend will greatly enhance the flavor of the doro wat. Happy cooking!

      Reply
  4. Adrianne Tegegne says

    February 1, 2022 at 10:59 am

    Hello do you have a version of this for the instant pot?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 2, 2022 at 10:51 am

      Hi Adrianne, I don’t, sorry.

      Reply
  5. Christine L says

    January 8, 2022 at 6:34 pm

    Great recipe, although in the main text, 2 tsp of salt is said to be added when adding berbere. Later salt is added again with chicken stock, without mentioning quantity. In the recipe section, adding salt is only mentioned once, and the total salt in the ingredient list says 1.5 tsp, which is clearly less than even just the berbere step. So should I add salt twice or not? If twice, is that 1.5 tsp for the stock step, making it 3.5 tsp total for the recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 15, 2022 at 8:38 pm

      Hi Christine, sorry for the confusion in the pictured steps. The recipe as written in the actual recipe card is correct.

      Reply
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