Ethiopian Doro Wat
A rich and deeply fragrant Ethiopian chicken stew, slow-cooked in berbere spice and spiced butter, finished with whole hard-boiled eggs.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •large heavy-based casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •small saucepan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 46 g
- calories
- 540 kcal
Instructions
- 1
Rub the chicken pieces with lemon juice and salt in a bowl, then set aside for ten minutes.
- 2
Dry-fry the finely diced onions in a large casserole dish over medium-low heat for twenty minutes until completely softened and purple.
- 3
Add the niter kibbeh (spiced clarified butter), minced garlic, and grated ginger to the pan.
- 4
Cook the onion mixture for five minutes until fragrant and glossy, stirring constantly to prevent sticking.
- 5
Stir in the berbere spice blend and cook gently for two minutes to release its aromatic oils.
- 6
Pour in the warm water, stirring well to scrape up any caramelised bits from the base of the casserole dish.
- 7
Add the chicken pieces, turn to coat thoroughly in the rich red sauce, and bring to a gentle simmer.
- 8
Cover with a lid and simmer gently on low hob heat for thirty-five minutes until the chicken is tender.
- 9
Pierce each hard-boiled egg lightly with a fork, then nestle them into the bubbling sauce.
- 10
Simmer uncovered for ten minutes until the sauce is thick, deep crimson, and richly flavoured.
Chef's tips
Slowly cooking the onions without oil at the start is vital to create the traditional thick, luscious sauce base. If your berbere spice is particularly hot, start with two tablespoons and increase to taste.
Ingredient substitutions
- niter kibbeh → ghee mixed with a pinch of ground cardamom and fenugreek
- skinless chicken thighs and drumsticks → boneless skinless chicken thighs cut into large chunks
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low hob heat, adding a splash of water if the sauce has thickened.
Common mistakes to avoid
- •Rushing the onion cooking process, which leads to a watery sauce rather than a smooth, thick stew.
- •Cooking the berbere spice over high heat, which scorches the ground peppers and creates a bitter taste.
Serving suggestions
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