Description
Doro Wat is a flavorful Ethiopian chicken stew made with tender chicken simmered in a spicy berbere sauce, enriched with hard-boiled eggs. This hearty dish is perfect for sharing and is best enjoyed with injera, a traditional flatbread.
Ingredients
Scale
- 2 lbs chicken (preferably bone-in, skinless pieces)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup berbere spice mix
- 1/4 cup vegetable oil or clarified butter (niter kibbeh)
- 2 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 4 hard-boiled eggs
- Salt, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Rinse the chicken pieces under cold water and pat them dry with paper towels. Season with salt and half of the berbere spice mix. Let marinate for at least 30 minutes (or longer for enhanced flavor).
- In a large pot or Dutch oven, heat the vegetable oil or niter kibbeh over medium heat. Add the chopped onions and sauté for 10-15 minutes until soft and golden brown.
- Stir in the minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.
- Add the remaining berbere spice mix and cook for 2-3 minutes to bloom the spices.
- Pour in the crushed tomatoes and simmer for about 5 minutes until the sauce thickens slightly.
- Add the marinated chicken pieces, ensuring they are submerged in the sauce. Pour in the chicken broth and bring to a gentle boil.
- Reduce the heat to low, cover, and let simmer for 45 minutes to 1 hour, stirring occasionally. Check for doneness after 30 minutes; the chicken should be tender and the sauce thick.
- While the chicken cooks, prepare the hard-boiled eggs by boiling them for 12-15 minutes, then cooling in an ice bath. Peel and set aside.
- After 45 minutes, gently add the hard-boiled eggs to the pot, spooning some sauce over them to coat.
- Taste the sauce and adjust seasoning with more salt or berbere if desired. Let simmer for an additional 10-15 minutes with the eggs.
- Serve the Doro Wat in a large dish or individual bowls, garnished with fresh cilantro or parsley, alongside injera for scooping.
Notes
- For a spicier dish, increase the amount of berbere spice mix.
- Marinating the chicken overnight will enhance the flavor.
- Injera is the traditional accompaniment, but rice can also be served.
- Prep Time: 30 minutes
- Cook Time: 60 minutes