Doro Wat (Chicken Stew) | ዶሮ ወጥ
Doro Wat (Chicken Stew) | ዶሮ ወጥ
Maskal Teff
10 minutes
45 minutes
Ethiopian
Dinner
Widely regarded as Ethiopia's national dish, doro wat features tender chicken and hard-boiled eggs simmered in a rich, berbere-spiced sauce. It's a centerpiece of celebrations and shared meals.
Ingredients
- 3 lbs chicken drumsticks and thighs, skin removed
- Juice of 1 lemon
- 4 large red onions, finely chopped
- ½ cup niter kibbeh (or light cooking oil)
- ⅓ cup berbere
- 6 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- ½ tsp korerima (Ethiopian cardamom)
- 2 cups water
- 4 hard-boiled eggs, peeled
Directions
- Toss chicken with lemon juice and let stand for a few minutes. Rinse and drain. Lightly score the pieces.
- Place onions in a large pot over low heat and cook slowly, stirring often, until deeply softened and reduced. Add small amounts of water as needed to prevent sticking.
- Stir in niter kibbeh (or light cooking oil) and berbere. Cook until the mixture becomes rich, dark red, and fragrant.
- Add garlic and ginger and cook for 1 minute.
- Add chicken and water. Cover and simmer until the chicken is tender and the sauce has thickened, about 45-60 minutes.
- Lightly score the hard-boiled eggs and add them along with the korerima.
- Simmer for 10 more minutes, allowing the eggs to absorb the flavors of the sauce.
- Serve hot with fresh injera.
