Doro Wot with Injera
Ethiopia's quintessential celebration dish: a rich, deeply spiced chicken stew featuring tender chicken pieces and hard-boiled eggs, traditionally served with spongy, tangy injera bread for scooping.
🧂 Ingredients
- 1.5 kg Chicken(Whole chicken, cut into 8-10 pieces (or use bone-in chicken thighs and drumsticks))
- 4 large Red onions(Finely chopped)
- 4 tbsp Berbere spice blend(Adjust to taste; this is a key spice blend)
- 120 ml Niter kibbeh(Ethiopian spiced clarified butter. If unavailable, use unsalted butter with a pinch of cardamom, fenugreek, and turmeric.)
- 2 tbsp Tomato paste
- 6 Hard-boiled eggs(Peeled)
- 6 cloves Garlic(Minced)
- 2 tbsp Fresh ginger(Grated or finely minced)
- 500 ml Water(Approximately, for simmering)
- to taste Salt
- 6 pieces Injera bread(For serving)
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, add the finely chopped red onions. Cook over medium-low heat, stirring frequently, for 30-45 minutes, or until the onions are deeply caramelized, soft, and jammy. This process is crucial for the stew's depth of flavor and should be done without any added oil. The onions should appear almost black and have a sweet, concentrated aroma.
⏱️ 30-45 minutes - 2
Once the onions are deeply caramelized, add the niter kibbeh to the pot. Stir and cook for 1-2 minutes until fragrant. Then, add the minced garlic and grated ginger, stirring constantly for about 1 minute until aromatic. Be careful not to burn the garlic.
⏱️ 3-5 minutes - 3
Add the berbere spice blend and tomato paste to the pot. Stir well to combine with the onion mixture. Cook for another 5-10 minutes over medium-low heat, stirring constantly, allowing the spices to toast and release their full flavor. The mixture should become very fragrant and slightly darker.
⏱️ 5-10 minutes - 4
Add the chicken pieces to the pot, ensuring they are well coated with the spice mixture. Sear the chicken for about 5 minutes, turning to brown it on all sides. Pour in the water, scraping the bottom of the pot to loosen any browned bits. Bring the stew to a gentle simmer.
⏱️ 10 minutes - 5
Reduce the heat to low, cover the pot, and let the doro wot simmer gently for about 1 hour and 30 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 1 hour 30 minutes - 6
While the stew is simmering, prepare the hard-boiled eggs. Once peeled, make shallow scores or cuts across the surface of each egg with a sharp knife. This allows the rich sauce to penetrate the eggs.
⏱️ 5 minutes - 7
During the last 15 minutes of cooking, carefully add the scored hard-boiled eggs to the simmering doro wot. Submerge them in the sauce to absorb the flavors. Continue to simmer, uncovered, for the remaining 15 minutes, allowing the sauce to thicken slightly.
⏱️ 15 minutes - 8
Taste the doro wot and adjust seasoning with salt if needed. The stew should be thick, rich, and intensely flavored. Serve hot, spooned generously over pieces of injera bread, with the chicken and eggs nestled in the sauce.
⏱️ 5 minutes
💡 Pro Tips
- ✓The slow caramelization of the onions is the foundation of doro wot's flavor. Do not rush this step.
- ✓Ensure your berbere spice blend is fresh for the best flavor.
- ✓Scoring the hard-boiled eggs is essential for them to absorb the delicious sauce.
- ✓Niter kibbeh adds a unique aroma and flavor. If you can't find it, making your own or using a good quality unsalted butter with added spices is recommended.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian: Prepare a Misir Wot (red lentil stew) using similar spices and onion base.
- Beef: Substitute chicken with cubed beef for a Siga Wot.
- Spiciness: Adjust the amount of berbere to control the heat level.