Doro Wat - Ethiopian Spicy Chicken Stew

5 from 2 votes

Learn how to make Doro Wat - a Ethiopian spicy chicken stew with just a few minutes of hands-on time and a single pot!

Prep Time20

Cook Time1

Course: Dinner, Lunch, Main Course

Cuisine: African

Servings: people

Calories: 411kcal

Author: Claudy

Start by rinsing the chicken with enough lemon juice and salt. Set aside.
Add the finely chopped onion to a pot over medium heat. Keep stirring until it is light pink, this will take about 20 - 30 minutes. At this point, the onion will release its water and become soft. This step is crucial, so do not miss it. When the onion starts sticking to the pot, add some cooking oil and stir.
Add ginger and garlic paste, salt, bouillon, tomato paste, berbere spice, and niter kibbeh (ghee) and stir well.
With a knife, make deep slants on the chicken and put it inside the sauce. Stir until it is well-coated. Add water and boil for 30 minutes or until the chicken is tender. Check the pot often and stir to avoid burning. Add water if needed or until the chicken is tender.
When fully cooked, make pokes on the hard-boiled eggs with a knife and add. Stir and let it simmer for 10 minutes.
Serve with injera or any side.

To add some extra nutrition to the stew and to bulk it up, you can also add some chopped veggies like carrots, celery, potatoes, bell peppers or squash.

Depending on the kind of consistency you like, you can reduce or increase the amount of water you're adding into the stew.

If you can, make the dish 1-2 days ahead of time before you intend to serve it. This will actually help the flavors deepen further.

You can substitute the chicken in the recipe for beef, and you'll end up with Sega Wat, which is another version of the stew.