Description
Doro wat is a rich and aromatic Ethiopian chicken stew that warms the heart and tantalizes the taste buds. This delightful dish, known for its bold spices and tender chicken, is perfect for family gatherings or when you crave a comforting meal that transports you to Ethiopia’s vibrant culinary scene. With the unique flavor of berbere spice and the satisfying addition of hard-boiled eggs, Doro wat promises to be a crowd-pleaser. Serve it with fluffy rice or injera for an authentic experience that brings everyone together at the table.
Ingredients
Scale
- 4 red onions
- 4 pounds chicken (skinless pieces)
- 3/4 to 1 cup vegetable oil
- 2 tablespoons kibbeh (Ethiopian spiced butter)
- 6 hard-boiled eggs
- 2 tablespoons garlic (minced)
- 2 tablespoons ginger (grated)
- 1/2 cup berbere spice
- Salt to taste
- Optional: 2 tablespoons tomato paste
Instructions
- Clean chicken by soaking it in a mixture of water and vinegar, then rinse well.
- Hard-boil eggs, peel, and set aside.
- Finely dice red onions using a food processor if desired.
- In a large pot over low to medium heat, sweat onions for about 30-40 minutes until light pink.
- Stir in vegetable oil, minced garlic, grated ginger, salt, and berbere spice; mix well.
- Add kibbeh and optional tomato paste; blend thoroughly.
- Slash chicken pieces to enhance flavor absorption; add to the pot and stir.
- Pour in water and simmer on medium heat for about 30-40 minutes until chicken is tender.
- Gently incorporate boiled eggs into the stew and cook for an additional 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main
- Method: Simmering
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg