Doro Wat (Ethiopian Chicken Stew)
Doro wat is Ethiopia's national dish: chicken slow simmered in a deep red sauce of caramelised onions and berbere spice and served with hard-boiled eggs. It is rich, spicy and perfect with injera. Traditionally made for holidays, weddings and family gatherings, it is a dish meant to be shared from one big plate.
Why You Will Love This Doro Wat
- Deep, complex flavour from slow-cooked onions and spices
- Bold and warming, with heat you can adjust to taste
- Tastes even better the next day, so it is ideal for entertaining
Ingredient Notes
Onions: A large quantity, cooked down slowly, forms the base and sweetness of the sauce. Berbere: This Ethiopian spice blend of chilli, fenugreek, ginger and other spices defines the dish, and authentic berbere makes a big difference. Chicken: Bone-in pieces give the most flavour. Eggs: Hard-boiled and simmered briefly in the sauce so they absorb its colour and taste.
Tips for Authentic Flavour
Take your time cooking down the onions, because this step builds the base of the dish. Cook them gently without oil at first so they soften and sweeten, then add the spices and fat. Simmer the chicken until it is completely tender and the sauce is thick and rich.
Serving and Storage
Serve with injera, tearing off pieces to scoop up the chicken and sauce, or with steamed rice. Leftovers keep for four days in the refrigerator and freeze well for up to two months.
Frequently Asked Questions
What is berbere and where can I find it?
Berbere is an Ethiopian spice blend of chilli, fenugreek, ginger, garlic and other warm spices. It is sold in African grocery stores and online. Look for a fresh, fragrant blend.
Can I make doro wat without berbere?
You can mix paprika, cayenne, ginger, cumin, fenugreek, cardamom and cloves as a rough substitute, but the flavour will not be the same as authentic berbere.
Why cook the onions for so long?
Slowly cooked onions melt into the sauce and provide its body and sweetness. Cooking them gently without burning is the most important step.
What is niter kibbeh?
It is Ethiopian spiced clarified butter, flavoured with garlic, ginger and spices. If you cannot find it, use ghee with a pinch of cardamom and turmeric.
What do I serve it with?
Injera, the spongy sourdough flatbread, is traditional. If you cannot find injera, serve it with rice or flatbread.
Can I make it ahead?
Yes. Doro wat tastes even better the next day. Refrigerate for four days or freeze for up to two months.
More Recipes You Will Love
- Jamaican Jerk Chicken: fiery grilled chicken with smoky spice
- Chicken Adobo: tangy soy-vinegar braised chicken
- Chicken Dum Biryani: fragrant layered rice for celebrations
- Caribbean Rice and Peas: creamy coconut rice and beans
- 1 kg chicken drumsticks
- 4 large onions (finely chopped)
- 1/4 cup berbere spice mix
- 3 tablespoons niter kibbeh or ghee (spiced clarified butter)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 cup chicken stock
- 4 hard-boiled eggs
- 1/2 cup red wine (optional)
- Salt to taste
- Injera (to serve)
- 1 Hard-Boil the EggsPlace the 4 eggs in a small pan, cover with cold water and bring to a boil. Reduce to a gentle simmer and cook for 10 minutes. Drain, cool in a bowl of cold water for 5 minutes, then peel. Prick each egg a few times with a fork or make shallow cuts so the sauce can soak in later.Tip: Starting the eggs in cold water gives even cooking and a yolk with no grey ring. Cool the eggs completely before peeling so the shell comes off cleanly.
- 2 Prepare the ChickenPat the 1 kg of drumsticks dry with paper towels. Remove the skin if you like (traditional) and make 2 shallow cuts on each drumstick, cutting down to the bone, so the sauce can reach the meat. Season lightly with salt.Tip: Removing the skin keeps the sauce from becoming greasy and helps the meat absorb the spices. Scoring the meat lets the flavour travel right to the bone.
- 3 Chop the Onions FinelyPeel the 4 large onions and chop them as finely as you can, into pieces no bigger than 5 mm. You can pulse them in a food processor in short bursts, but stop before they turn to a watery paste.Tip: Finely chopped onions melt into the sauce and make it thick. The pot will look overfull at first, but they cook down to about a third of their volume.
- 4 Measure the Remaining IngredientsMince the 4 garlic cloves and grate 1 tablespoon of fresh ginger. Measure out 1/4 cup of berbere, 3 tablespoons of niter kibbeh or ghee, 1 cup of chicken stock and 1/2 cup of red wine if using. Put them all within reach of the stove.Tip: Once the onions are ready the cooking goes in stages, so being organised stops the berbere scorching while you hunt for the next ingredient.
- 5 Cook the Onions DryPut the chopped onions in a large, heavy-bottomed pot over medium-low heat with no oil. Cook for about 20 minutes, stirring every 2 to 3 minutes, until they are soft, reduced to about a third of their volume and just starting to turn light golden.Tip: Take your time cooking down the onions as this builds the base of the dish. If they start to stick, add a splash of water (1 to 2 tablespoons) rather than turning up the heat.
- 6 Add the Niter KibbehStir in the 3 tablespoons of niter kibbeh or ghee and cook for about 2 minutes, until it has melted into the onions and they look glossy.Tip: Niter kibbeh is a spiced clarified butter that gives doro wat its distinctive aroma. Ghee is the best substitute if you cannot find it.
- 7 Add the Garlic and GingerStir in the minced garlic and grated ginger and cook for 1 minute, stirring constantly, until fragrant.Tip: Keep the heat low at this stage. Garlic that browns turns bitter and would spoil the sauce.
- 8 Cook the BerbereAdd the 1/4 cup of berbere and stir well. Cook over low heat for 10 minutes, stirring often, until the mixture turns into a thick, deep red paste and the oil begins to separate at the edges.Tip: Authentic berbere makes a big difference. Stir often and add a splash of water if the paste starts to stick or scorch, as burnt chilli is very bitter.
- 9 Add the Stock and WinePour in the 1 cup of chicken stock and the 1/2 cup of red wine, stirring and scraping the bottom of the pot. Bring to a simmer and cook for 10 minutes, until the sauce has thickened slightly.Tip: The wine is optional. If you leave it out, add an extra 1/2 cup of stock or water instead so the pot does not dry out.
- 10 Add the ChickenNestle the drumsticks into the sauce in a single layer, turning each one to coat it well. Spoon some sauce over the top and cover the pot with a tight-fitting lid.Tip: The sauce does not need to cover the chicken completely, as the lid traps steam and the chicken releases its own juices.
- 11 Simmer Until Very TenderReduce the heat to low and simmer, covered, for 45 to 60 minutes, turning the chicken over every 15 minutes. It is ready when the meat is very tender and pulls away from the bone easily, and the sauce is dark, glossy and thick.Tip: If the sauce becomes too thick, stir in a splash of water or stock. If it is too thin at the end, uncover and simmer for 5 to 10 minutes.
- 12 Taste and SeasonTaste the sauce and add salt a pinch at a time until it tastes rich and well balanced. It should be spicy and savoury with a deep, slightly sweet flavour from the onions.Tip: Berbere blends vary in saltiness and heat, so always taste before adding salt.
- 13 Add the EggsGently add the peeled boiled eggs to the pot for the last 10 minutes of cooking. Roll them in the sauce so they are well coated, and spoon sauce over the top. They will turn a deep reddish brown as they absorb the flavours.Tip: Add the eggs late so they do not turn rubbery. Handle them gently, as they break easily when hot.
- 14 Serve with InjeraSpoon the doro wat onto a platter or into wide bowls with an egg and 1 or 2 drumsticks per person. Serve hot, with injera for scooping up the chicken and sauce.Tip: Doro wat tastes even better the next day, as the flavours deepen overnight. Reheat gently with a splash of water.