Doro Wat (Ethiopian Spicy Chicken Stew)

Doro Wat is a rich and spicy Ethiopian chicken stew, known for its deep flavors and fragrant aroma. Traditionally served during special occasions, this hearty dish features tender chicken simmered with berbere spice and niter kibbeh, a spiced clarified butter. Best enjoyed with injera, it offers a memorable taste of Ethiopia.

Ingredients

• 2 lbs (0.9 kg) chicken thighs, skinless
• 2 large onions, finely chopped
• 3 tablespoons (0.04 kg) niter kibbeh (Ethiopian spiced butter) or regular butter
• 3 tablespoons (0.04 kg) berbere spice mix
• 1 teaspoon (0.005 kg) ground ginger
• 1 teaspoon (0.005 kg) minced garlic
• 1 teaspoon (0.005 kg) ground cardamom
• 1 teaspoon (0.005 kg) ground coriander
• 1 teaspoon (0.005 kg) paprika
• 1 cup (0.24 liters) chicken broth
• 1/2 cup (0.12 liters) water
• 4 hard-boiled eggs, peeled
• Juice of 1 lemon
• Salt, to taste

Instructions

1. Prepare the Chicken

   Rinse the chicken thighs and pat dry. Rub with lemon juice and salt, then set aside.

2. Cook the Onions

   Melt the niter kibbeh in a large pot over medium heat. Add onions and cook, stirring frequently, until soft and caramelized, about 15-20 minutes.

3. Add the Spices

   Stir in garlic, ginger, berbere, cardamom, coriander, and paprika. Cook for 5 minutes, stirring constantly.

4. Simmer the Stew

   Add chicken broth and water, stir to combine, and bring to a boil. Reduce heat and simmer for 10 minutes.

5. Cook the Chicken

   Add the chicken thighs, ensuring they are submerged. Cover and simmer for 30-40 minutes until fully cooked.

6. Add the Eggs

   Gently add the hard-boiled eggs to the stew, coating them with the sauce. Simmer for an additional 10 minutes.

7. Adjust Seasoning

   Taste and add more salt if necessary.

Serving

Serve Doro Wat hot with injera or rice. Traditionally, pieces of injera are torn and used to scoop up the stew. Enjoy the rich, spicy flavors of this iconic Ethiopian dish.