Doro Wat

Doro Wat

Ethiopian chicken stew with berbere spice and hard-boiled eggs

120 minutes
6 servings
12 ingredients
MediumEthiopia

Ethiopia's national dish is a complex stew that showcases the country's unique spice blend, berbere. The slow-cooked onions and aromatic spices create a deeply flavorful dish that's central to Ethiopian culture.

Ingredients

  • 1 whole chicken, cut into pieces
  • 6 hard-boiled eggs
  • 4 large onions, finely chopped
  • 1/4 cup berbere spice blend
  • 2 tbsp tomato paste
  • 1/4 cup niter kibbeh (spiced butter)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup chicken stock
  • 2 tbsp red wine
  • Salt to taste
  • Injera bread for serving

Allergens

eggsdairy

Instructions

  1. 1

    Cook onions in dry pan until golden and caramelized, about 45 minutes

  2. 2

    Add niter kibbeh, garlic, ginger, and berbere spice

  3. 3

    Cook spice mixture 5 minutes until fragrant

  4. 4

    Add tomato paste and cook 3 minutes more

  5. 5

    Add chicken pieces and brown on all sides

  6. 6

    Pour in stock and wine, bring to simmer

  7. 7

    Cover and cook 45 minutes until chicken is tender

  8. 8

    Add hard-boiled eggs and simmer 10 minutes more

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Nutrition (per serving)

420
Calories
32g
Protein
12g
Carbs
26g
Fat

Tags

East Africa
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