Doro Wat (Ethiopian Spicy Chicken Stew)
Ethiopia's national dish. chicken slow-simmered in berbere spice, deeply caramelized onions, and clarified butter (niter kibbeh). Served with injera.
- Total time:
- 2 hr
- Servings:
- 6
- Per serving:
- 540 kcal
- Cost per serving:
- $4.80
- Difficulty:
- medium
Step-by-step
Cook onions DRY in pot over medium-low 30 minutes, stirring occasionally, until they break down and turn dark mahogany. No oil yet. this is critical.
30 min timer
Add butter, garlic, ginger. Cook 2 minutes.
Stir in berbere and paprika. Cook 3 minutes. spices must bloom.
Add tomato paste and broth. Simmer 5 minutes.
Toss chicken with lemon juice and salt. Add to pot.
Cover, simmer 40 minutes until chicken is tender and sauce is thick.
40 min timer
Pierce eggs all over with a fork. Nestle into sauce. Simmer 10 minutes uncovered for flavor absorption.
Serve over injera or with rice.
Cook's tip
The dry onion sauté is THE technique. Skipping or rushing it produces a thin, harsh stew. Patience here pays.
Storage
Refrigerate 5 days. Even better next day.
Freezer: Freezes 3 months.
Nutrition per serving
- Calories
- 540
- Protein
- 38g
- Carbs
- 22g
- Fat
- 32g
- Fiber
- 4g
- Sugar
- 8g
- Sat Fat
- 16g
- Sodium
- 720mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Where do I find berbere?
Ethiopian/Eritrean markets, well-stocked spice shops, online. Or make it: paprika + cayenne + cardamom + coriander + fenugreek + cloves.
Vegetarian version?
Skip chicken, use sweet potatoes, lentils, and the same eggs. Common in Ethiopian fasting cuisine.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
You might also like
Nigerian Jollof Rice
Smoky, deeply flavored one-pot rice with tomato, scotch bonnet, and bay. the dish that starts arguments in every African household, here in its simplest weeknight form.
- Time
- 55 min
- Servings
- 6 servings
- Calories
- 380 kcal
- Cost per serving
- $1.45/serving
Ghanaian Jollof Rice
Smokier and more aromatic than its Nigerian cousin. Ghanaian jollof leans on long-grain jasmine rice and bay-and-thyme bouquet. Cook the rice in the stew, never separately.
- Time
- 1 hr
- Servings
- 6 servings
- Calories
- 360 kcal
- Cost per serving
- $1.60/serving
Red Red (Ghanaian Bean Stew with Fried Plantain)
Black-eyed peas simmered in a smoky tomato-palm-oil sauce served alongside sweet fried plantain. a Ghanaian one-bowl wonder that costs almost nothing and tastes like everything.
- Time
- 1 hr
- Servings
- 4 servings
- Calories
- 480 kcal
- Cost per serving
- $1.95/serving
Weeknight Chickpea Coconut Curry
A creamy, deeply spiced one-pot curry built from pantry staples. Vegan, gluten-free, freezer-friendly, and tastes like it simmered all day.
- Time
- 35 min
- Servings
- 4 servings
- Calories
- 410 kcal
- Cost per serving
- $2.20/serving
One-Pan Lemon Garlic Chicken
Crispy-skinned chicken thighs roasted with lemon, garlic, and herbs on a sheet of golden potatoes. twenty minutes of prep, one pan to clean.
- Time
- 50 min
- Servings
- 4 servings
- Calories
- 520 kcal
- Cost per serving
- $3.85/serving
Provençal Ratatouille
Slow-cooked summer vegetables. eggplant, zucchini, tomato, pepper. silky, garlicky, herb-infused. Vegan main or stunning side.
- Time
- 1 hr 10 min
- Servings
- 6 servings
- Calories
- 220 kcal
- Cost per serving
- $2.40/serving