Ethiopian

Doro Wat

Hard · 2 hr

Serves 6EthiopianDairy-freeNut-freeGluten-free

Ethiopia's iconic chicken stew — berbere-spiced, slow-cooked and finished with hard-boiled eggs. Intense and celebratory.

2 hrTotal time

6Serves

4Steps

EthiopianCuisine

Method

Finish
Cook onions down
Cook minced onions in niter kibbeh over low heat, stirring often, until deep brown, about 30 minutes.
Why: Caramelised onions are the backbone of doro wat.
Cook from here
Finish
Bloom berbere
Add berbere, garlic, ginger and tomato paste. Cook until fragrant and oil separates.
Why: Toasting the spice blend removes raw heat.
Cook from here
Finish
Simmer chicken
Add chicken and stock. Cover and simmer 45 minutes until tender.
Why: Slow simmering lets berbere penetrate the meat.
Cook from here
Serve
Add eggs
Score eggs lightly and nestle into the sauce. Simmer 10 minutes. Finish with lemon juice.
Why: Eggs absorb the sauce and are traditional garnish.
Cook from here

Serve on injera — the spongy bread soaks up every bit of sauce.

Finish
Cook onions down
Cook minced onions in niter kibbeh over low heat, stirring often, until deep brown, about 30 minutes.
Why: Caramelised onions are the backbone of doro wat.
Cook from here
Finish
Bloom berbere
Add berbere, garlic, ginger and tomato paste. Cook until fragrant and oil separates.
Why: Toasting the spice blend removes raw heat.
Cook from here
Finish
Simmer chicken
Add chicken and stock. Cover and simmer 45 minutes until tender.
Why: Slow simmering lets berbere penetrate the meat.
Cook from here
Serve
Add eggs
Score eggs lightly and nestle into the sauce. Simmer 10 minutes. Finish with lemon juice.
Why: Eggs absorb the sauce and are traditional garnish.
Cook from here