Ethiopian Doro Wat
Get ready for a flavor explosion that will transport your taste buds straight to East Africa!
This Ethiopian Doro Wat isn’t just chicken stew—it’s a rich, complex symphony of spices that builds layer upon layer of heat and warmth.
The first time I made this, my kitchen smelled so incredible that neighbors actually texted asking what was cooking!
What makes Doro Wat special is the incredible depth from the berbere spice blend and the unique cooking technique.
Unlike many stews where you quickly sauté onions, this dish demands patience—cooking down onions until they practically melt into a thick, flavorful base.
The reward? A velvety sauce that coats tender chicken and those signature hard-boiled eggs that soak up all that spicy goodness.
Trust me, this is comfort food on a whole other level.
Ingredients
For the spiced chicken stew:
- 8 chicken drumsticks (skin on)
- Salt and pepper
- 1/2 cup Berbere spice blend, either quick-fix (below), authentic homemade, or purchased
- 2 tablespoons vegetable oil, plus more as needed
- 3 large red onions, finely chopped/minced
- 6 garlic cloves, minced or grated
- 1.5-inch piece fresh ginger, peeled and minced/grated
- 2 teaspoons chicken stock concentrate (such as Better Than Bouillon)
- 3 Roma or vine-ripe tomatoes, cut into wedges
- 1 tablespoon Niter Kibbeh (Ethiopian spiced clarified butter; ghee can be substituted, or regular butter)
- 6 soft or hard-boiled eggs
- Serving suggestion: fresh injera (yeast-risen flatbread) or rice for serving
Quick-Fix Berbere Spice Blend:
- 1/4 cup Hungarian paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek (optional, as this is tougher to find)
Steps
- Begin by making your Berbere spice blend. In a large dry skillet over medium heat, add all spices from paprika to fenugreek. Toast them for 4-5 minutes, stirring occasionally until they become fragrant. You’ll know they’re ready when the aroma intensifies and the spices darken slightly—be careful not to burn them as bitter flavors will develop. Transfer to a separate container immediately to stop the cooking process.
- Season the chicken drumsticks liberally with salt and a light dusting of the Berbere spice mix (about 1 tablespoon total). Heat 2 tablespoons of oil in a large oven-proof pan or Dutch oven over medium-high heat until shimmering but not smoking. Brown the chicken on both sides until golden, about 4 minutes per side. Look for a deep golden color without blackening. Transfer to a plate, leaving behind any flavorful fond.
- Wipe out excess oil from the pan (but leave the brown bits!) and reduce heat to medium. Add the finely chopped onions with no additional oil. This dry-cooking technique is crucial for authentic flavor. Cook the onions until they turn pink and visibly dry out, sticking to the pan somewhat—this takes 25-30 minutes with occasional stirring. The onions should reduce dramatically in volume and lose their harsh bite.
- While the onions cook, preheat your oven to 375°F (190°C).
- Once onions are properly reduced, add the garlic, ginger, 1/2 cup of the Berbere spice blend, stock concentrate, and tomato wedges. Cook for 2-3 minutes until fragrant and the tomatoes begin to soften. The mixture will look quite dry and paste-like at this stage—that’s perfect.
- Add 1 cup of water to the pan, stirring to combine and scraping up any browned bits from the bottom. Return the chicken pieces (along with any accumulated juices) to the pan, nestling them into the sauce. They should be about 3/4 submerged—if not, add a bit more water. Cover with a tight-fitting lid and transfer to the preheated oven for 30 minutes.
- For additional browning and a more concentrated sauce, remove the lid for the final 10 minutes of cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and easily pulls away from the bone. The sauce should coat the back of a spoon and have a rich, deep red color.
- To serve, cut the boiled eggs in half lengthwise and nestle them into the hot stew just before serving. The residual heat will warm them through while maintaining their texture. Garnish with chopped fresh parsley if desired, and serve immediately with fresh injera flatbread or rice to soak up the incredible sauce.
Smart Swaps
- Use chicken thighs instead of drumsticks for even more tender meat (keep cooking time the same)
- Replace Niter Kibbeh with 2 teaspoons regular butter + 1/4 teaspoon ground cardamom for a quick alternative
- Substitute 1 tablespoon tomato paste + 1 cup water for fresh tomatoes when they’re out of season
Make It Diabetes-Friendly
- Serve with 1/2 cup cauliflower rice instead of injera to reduce carbs by approximately 30g per serving
- Use skinless chicken pieces to reduce fat content by about 8g per serving
- For a lower glycemic impact, serve with a side of steamed non-starchy vegetables like green beans or broccoli (1 cup adds only 5g net carbs)
- Reduce eggs to 3 instead of 6 (using just one half per serving) to lower cholesterol intake
Pro Tips
- The key to authentic Doro Wat is patience with the onions—they must cook until completely soft and almost caramelized
- For extra-rich flavor, make the Berbere spice blend 1-2 days ahead to allow flavors to meld
- The stew actually tastes better the next day, so consider making it ahead and reheating gently
- For a time-saving hack, prep and freeze portions of the onion base (after step 3) to jumpstart future batches