Description
Doro Wat is one of the most famous and beloved dishes of Ethiopia. It is a rich, spicy, and incredibly flavorful slow-cooked chicken stew. Its deep red color and complex flavor come from "berbere," a characteristic Ethiopian spice blend, and a large amount of slow-cooked onions. Traditionally served with "injera," a spongy flatbread, this dish is a true celebration of Ethiopian cuisine.
A Taste of History
Doro Wat is a cornerstone of Ethiopian cuisine, often served at holidays and special occasions. The slow cooking of the onions until they almost dissolve into a paste is a key technique in many Ethiopian stews ("wats"). The berbere spice blend, which can contain over a dozen different spices, gives the dish its characteristic flavor and heat. The inclusion of hard-boiled eggs is a traditional and iconic part of the dish.
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 50 minutes
Ingredients & Nutrition
550 kcal
Calories
45 g
Protein
35 g
Fat
15 g
Carbs
4 g
Fiber
8 g
Sugar
600 mg
Sodium
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Instructions
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Common questions
- Is it spelled doro wat or doro wot?
- Both are correct. They are two transliterations of the same Amharic name for this Ethiopian chicken stew, and you will also see it written as doro wet or simply as chicken wat.
- Why are the onions cooked dry, with no oil?
- The first step cooks finely chopped onions in a dry pot over low heat for 15 to 20 minutes so they release their moisture and collapse to a soft base. Adding fat too early would fry them instead, and the stew relies on that onion base for its body.
- What is berbere?
- Berbere is the Ethiopian spice blend the dish is built on - chili-led, with warm spices behind it. It is added after the onions are golden and cooked briefly until fragrant.
- Can I use oil instead of niter kibbeh?
- Yes. Niter kibbeh is spiced clarified butter and gives the most authentic flavour, but the recipe works with vegetable oil in the same quantity.
- Why are hard-boiled eggs added?
- Peeled hard-boiled eggs are traditional in doro wat. They go in for the last 10 minutes of simmering so they warm through and take on the colour and flavour of the sauce without overcooking.
- What do you serve with doro wat?
- Injera, the Ethiopian sourdough flatbread, which doubles as the utensil. The stew is served hot.
- How long does it take?
- About 1 hour 50 minutes in total: 20 minutes of preparation, then a covered simmer of 1 to 1.5 hours until the chicken is very tender.
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