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Meat Medium

Recipe of Doro Wat

Doro Wat is a deeply aromatic Ethiopian chicken stew with an intense red color, considered Ethiopia's national dish. Its name means 'chicken stew' in Amharic, and it is traditionally prepared with slowly caramelized onions, spiced butter (or oil), and the berbere spice blend, which gives it complex heat and an unmistakable flavor. This stew is typically served over injera, the spongy teff flatbread, and enjoyed at celebrations and family gatherings.

This medium-difficulty recipe will guide you step by step to achieve an authentic Doro Wat in your own kitchen. The key is to caramelize the onions well and toast the spices to release their essential oils. The result is a thick, flavorful stew with a perfect balance of heat, onion sweetness, and the depth of berbere. You can adjust the amount of cayenne to control the spice level.

It is ideal for those looking to explore African cuisine and impress with a main dish full of history and flavor. Serve it with injera, white rice, or even crusty bread to soak up every bit of its delicious sauce.

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Recipe of Doro Wat
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Prep

90 min

Ingredients

Directions

  1. 1

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.

  2. 2

    Add the minced garlic and ginger to the onions and cook for another 2 minutes, stirring frequently.

  3. 3

    Stir in the berbere spice, paprika, cayenne pepper, cumin, cardamom, and coriander. Cook the spices for a few minutes to release their flavors.

  4. 4

    Add the chicken pieces to the pot and brown them on all sides in the spicy onion mixture.

  5. 5

    Pour in the chicken broth and tomato paste, stirring well to combine. Season with salt and pepper to taste.

  6. 6

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the chicken is tender and cooked through. If the sauce thickens too much, you can add a bit more chicken broth.

  7. 7

    About 15 minutes before serving, gently place the hard-boiled eggs into the simmering stew to soak up the flavors.

  8. 8

    Serve the Doro Wat hot with injera (Ethiopian flatbread) or rice. Garnish with additional berbere spice if desired.

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