Doro Wat is a rich, flavorful, and incredibly spicy Ethiopian chicken stew, slow-cooked in a complex sauce of caramelized onions, berbere spice blend, and clarified butter (niter kibbeh). It is traditionally eaten with injera bread.
Ingredients
| Component | Quantity | Notes |
| Chicken Drumsticks and Thighs | 4-6 pieces | Skin on or off, depending on preference. |
| Hard-Boiled Eggs | 4 | Peeled and left whole. |
| Red Onions | 4 large | Puréed or very finely chopped (the base of the stew). |
| Berbere Spice Blend | 1/4 cup | Ethiopian spice mix (essential). |
| Niter Kibbeh (Clarified Butter) | 1/4 cup | Or substitute with unsalted butter/oil. |
| Ginger | 2 tbsp | Puréed fresh. |
| Garlic | 2 tbsp | Puréed fresh. |
| Chicken Broth or Water | 1 cup | |
| Injera Bread | For serving. | Spongy Ethiopian flatbread. |
Instructions
- Caramelize Onions: In a large, heavy pot, heat the niter kibbeh (or oil). Add the puréed onions and cook over medium-low heat for 30-45 minutes, stirring frequently, until the moisture is gone and the onions are dark brown and jam-like (this is critical for the sauce’s body).
- Build the Flavor: Stir in the berbere spice blend, puréed garlic, and ginger. Cook for 5 minutes, stirring constantly.
- Cook the Chicken: Add the chicken pieces and coat thoroughly in the spice/onion mixture. Add the chicken broth and bring to a simmer.
- Braise: Cover the pot and simmer over low heat for 45 minutes to 1 hour, or until the chicken is tender. The sauce should be thick and dark.
- Finish and Serve: Gently place the whole hard-boiled eggs into the stew to heat through for the last 5 minutes. Serve hot, traditionally in a communal dish, with pieces of injera bread for scooping.
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