Doro Wat Chicken Stew Recipe

This Doro Wat recipe is my go-to comfort food because it combines the deep, rich flavors of Ethiopian spices with tender chicken, creating an irresistible aroma that fills the kitchen and promises true soul food. The combination of the niter kibbeh and berbere spice mix makes every bite an exotic journey that delights both my taste buds and my adventurous millennial spirit.

I love preparing Doro Wat, Ethiopia’s national dish of chicken stew, a deeply flavored, gently spicy sauce that I really enjoy making. To give you an idea of how tasty it is, the last ingredient I added to the dish during this photo shoot was the lemon juice and rind.

I made sure not to skip that step because it really brightens the dish and makes the flavors pop. Eggs play a large role in this dish as well, given that they are added to the cooking pot in the last half hour of braising the chicken.

Ingredients

• Chicken: High in protein, essential for muscle growth and repair.
• Onions: Rich in antioxidants, adds depth and sweetness.
• Berbere Spice Mix: Complex spice blend, provides heat and flavor.
• Ginger: Anti-inflammatory, adds warmth and spiciness.
• Garlic: Boosts immunity, infuses aromatic richness.
• Niter Kibbeh: Infuses dish with rich, spiced flavor, buttery base.
• Chicken Broth: Savory liquid, heightens flavor depth.
• Boiled Eggs: Provides protein, adds texture and richness.
• Lemon Juice: Adds acidity, balances flavors and enhances taste.

Ingredient Quantities

• 2 lbs chicken pieces (with skin and bones)
• 2 large onions, finely chopped
• 1/4 cup vegetable oil
• 3 tablespoons berbere spice mix
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1/4 cup niter kibbeh (Ethiopian spiced butter), melted
• 2 cups chicken broth
• 1/4 cup dry red wine (optional)
• 4 boiled eggs, peeled
• Salt, to taste
• Juice of 1 lemon

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onions, chopped fine, and sauté until they are golden brown, about 10-15 minutes.

2. Stir in the garlic and ginger that have been minced. Allow them to cook in the pot for about 2 minutes, ensuring that they become very fragrant.

3. Stir the berbere spice mix into the diced onions, ginger, and garlic, really coating and mixing it well in with them, and then cook them another 2 minutes to cook off the raw flavor of the spice. Berbere is an Ethiopian spice blend—with a base of chili pepper and a number of spices you won’t find in cumin or curry powder—that adds terrific depth of flavor.

4. Add the niter kibbeh, melted, and mix well with the spices and onion mixture.

5. Place the chicken pieces into the pot, ensuring they are well coated with the spice mix. Allow the chicken to cook in the pot for about 5 minutes, letting it brown slightly before moving on to the next step.

6. Add the chicken broth and the optional dry red wine. Stir to mix well, and bring to a simmer.

7. Put the lid on the pot and allow the stew to simmer for approximately 30-40 minutes, on low heat, or until the chicken is very tender and done all the way through.

8. Sample the stew and adjust the salt to your liking.

9. Stir in the boiled eggs in the stew and let them soak up the delicious flavor for about 10 minutes.

10. Prior to serving, blend in the lemon juice. Relish the Doro Wat with customary injera or rice.

Equipment Needed

1. Large pot or Dutch oven
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Ladle
8. Pot lid
9. Mixing bowl (optional, for melting niter kibbeh if not done directly in the pot)

FAQ

• What is berbere spice mix? Berbere is a key Ethiopian spice blend made from chili peppers, garlic, ginger, basil, nigella, and several other spices. It brings a deep, aromatic heat to the dish.
• Can I substitute niter kibbeh? If niter kibbeh is unavailable, you can substitute with regular clarified butter and add additional garlic, ginger, and spices such as cardamom and fenugreek to mimic its flavor.
• Is the red wine necessary? The red wine is optional but adds depth and complexity to the stew. If avoiding alcohol, consider using grape juice or simply skip it.
• How spicy is Doro Wat? The spice level depends on the berbere mix used. Some are hotter than others, so adjust the amount to your preference.
• Can I make Doro Wat ahead of time? Yes, Doro Wat often tastes even better the next day after flavors meld. Reheat gently and add a splash of broth if it thickens too much.
• What do I serve with Doro Wat? Traditionally, it’s served with injera, a spongy Ethiopian flatbread. Rice or pita can be alternatives if injera is unavailable.
• Why add boiled eggs? The boiled eggs absorb the flavors of the stew and are a traditional inclusion in Doro Wat, adding protein and texture to the dish.

Substitutions and Variations

In case the berbere spice mix is not available, you can mix together cayenne pepper, paprika, fenugreek, and allspice and use that instead.
In place of niter kibbeh, use ghee or unsalted butter with added ground spices such as cumin, coriander, and cardamom.
Olive oil can substitute for vegetable oil very well and actually offers a truer taste when it is in the mix. It has been used in recipes ranging from salad dressing to pasta sauce. The following recipe is a good base for using olive oil and offers you the chance to taste it when it’s the main oil in a recipe. You can replace up to half of the oil in this soup with olive oil.
Should dry red wine not be preferred, use an equal amount of apple cider or balsamic vinegar for acidity.

Pro Tips

1. Onion Preparation Take the time to finely chop the onions consistently, as they form the base of the stew. Sautéing them until golden brown is crucial for developing the stew’s depth of flavor. Patience is key here since this step creates a rich, caramelized base.

2. Berbere Spice Control Berbere is a potent spice mix with a kick. If you’re unfamiliar with its heat level or serving guests with varying spice tolerances, consider starting with 2 tablespoons and adjusting after the initial cooking step. Remember, you can always add more but can’t remove it once it’s in.

3. Marinating the Chicken For extra flavor, consider marinating the chicken pieces in a mixture of lemon juice, berbere spice, minced garlic, and ginger for a few hours before cooking. This will enhance the flavor throughout the chicken pieces.

4. Spice the Eggs Before adding the boiled eggs into the stew, score them lightly with a knife. This allows the flavors to penetrate the eggs better, making the dish even more savory.

5. Homemade Niter Kibbeh For an authentic touch, make your own niter kibbeh at home by simmering unsalted butter with spices such as cardamom, fenugreek, cumin, and cinnamon. Strain and use it in the recipe to intensify its spiced flavor profile.