Doro Wat (Ethiopian Spicy Chicken Stew)

🧂 Ingredients

• 1.5 kg Whole chicken, cut into 8-10 pieces (bone-in, skin-on)(Using bone-in, skin-on pieces will add more flavor and richness to the stew.)
• 4 tbsp Berbere spice blend(Adjust to your spice preference. High-quality berbere is key to authentic flavor.)
• 6 Large yellow onions, finely chopped(Finely chopping is crucial for achieving the stew's signature thick, paste-like consistency.)
• 100 g Niter kibbeh (spiced clarified butter)(If unavailable, unsalted butter can be used, but niter kibbeh adds a unique depth of flavor.)
• 6 Hard-boiled eggs, peeled(These are added towards the end to absorb the rich sauce.)
• 1 cup Water or chicken broth(To adjust the consistency of the stew.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the onions: In a heavy-bottomed pot or Dutch oven over medium-low heat (no oil needed), add the finely chopped onions. Cook, stirring frequently, for 45-60 minutes, or until the onions have completely broken down and turned a deep golden brown, almost paste-like. This slow cooking process is essential for the stew's sweetness and texture. Be patient and stir often to prevent burning.

   ⏱️ 45-60 minutes
2. 2

   Add berbere and niter kibbeh: Once the onions have reached the desired consistency, stir in the berbere spice blend and the niter kibbeh. Cook for another 10-15 minutes, stirring constantly, until the spices are fragrant and well incorporated into the onion mixture. The mixture should be a deep red color and smell intensely aromatic.

   ⏱️ 10-15 minutes
3. 3

   Add chicken and liquid: Add the chicken pieces to the pot, ensuring they are well coated with the onion and spice mixture. Pour in 1 cup of water or chicken broth. Bring the stew to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for 1.5 to 2 hours, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking and add a little more liquid if the stew becomes too thick.

   ⏱️ 1.5-2 hours
4. 4

   Add eggs and finish: Gently nestle the peeled hard-boiled eggs into the stew during the last 15-20 minutes of cooking. This allows them to absorb the rich flavors. Taste and adjust seasoning with salt if needed. The final consistency should be thick and stew-like.

   ⏱️ 15-20 minutes
5. 5

   Serve: Ladle the Doro Wat into a serving dish, ensuring each portion has chicken pieces and an egg. Serve hot, traditionally with injera (Ethiopian sourdough flatbread) for scooping up the stew.

💡 Pro Tips

• ✓The key to Doro Wat is the slow, patient cooking of the onions until they form a deep, sweet paste. Do not rush this step.
• ✓Niter kibbeh is highly recommended for its authentic flavor. It's a spiced clarified butter made by simmering butter with spices like cardamom, fenugreek, and turmeric.
• ✓The hard-boiled eggs are not just for decoration; they absorb the delicious sauce and add another layer of texture and flavor.
• ✓Doro Wat is often considered a festive dish, perfect for celebrations and special occasions.

🔄 Variations

• For a spicier stew, increase the amount of berbere. For a milder flavor, reduce it.
• Omit the hard-boiled eggs for a simpler chicken stew.
• Some recipes include a splash of Tej (Ethiopian honey wine) towards the end of cooking for added complexity.

🥗 Nutrition

Per serving