Doro Wat is a traditional Ethiopian dish known for its rich and spicy flavors. This hearty chicken stew is simmered with a blend of aromatic spices, including berbere (Ethiopian spice blend), onions, garlic, and ginger, creating a deliciously complex flavor profile. It’s typically served with injera (Ethiopian flatbread) for a complete and satisfying meal.
Ethiopian Doro Wat (Spicy Chicken Stew)
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.
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Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes, until fragrant.
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Add the berbere spice blend and tomato paste to the pot, stirring to coat the onions evenly. Cook for another 2-3 minutes to toast the spices.
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Season the chicken pieces with salt and pepper, then add them to the pot. Brown the chicken on all sides, about 5 minutes per side.
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Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
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Cover the pot and let the stew simmer gently over low heat for about 1 hour, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
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Once the chicken is cooked, remove it from the pot and set it aside. Skim off any excess fat from the surface of the stew.
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Continue cooking the stew, uncovered, until it thickens to your desired consistency, about 15-20 minutes.
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Return the chicken pieces to the pot and simmer for an additional 5 minutes to heat through.
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Serve the Doro Wat hot, garnished with hard-boiled eggs (if using) and chopped cilantro or parsley. Enjoy with injera or your favorite flatbread!
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 4g20%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Doro Wat is traditionally served with injera, a spongy Ethiopian flatbread. You can find injera at Ethiopian grocery stores or substitute with naan or pita bread if needed. Adjust the spice level to your preference by adding more or less berbere spice blend. This stew develops even richer flavors when allowed to sit for a day or two, making it a great dish to prepare in advance.
