Homemade Doro Wat | Ethiopian Spicy Chicken Stew Recipe | Kitchenstagram
Doro Wat is one of the most beloved dishes in Ethiopian and Eritrean cuisine- a bold, rich stew where chicken and hard-boiled eggs are simmered in a deep, aromatic sauce. Known for its signature fiery colour and heady aroma, it stands out not only for its flavour but also for its cultural significance.
At its core, Doro Wat is alla bout layers. It begins with a slow-cooked onion base- not sautéed right away, but first gently sweated in a dry pan until softened and golden. This method concentrates the sweetness of the onions and sets the stage for the rest of the ingredients. Once the onions reduce, spiced clarified butter (niter kibbeh) is stirred in, infusing the dish with a distinctive richness. Then come the bold ingredients – fresh garlic, ginger and the unmistakable berbere spice blend- smoky, peppery and just the right amount of heat.
What makes this dish particularly unique is the way the flavours deepen with time. Traditionally, it simmers for hours over low heat, allowing the ingredients to meld into a deeply flavoured, thick stew. The chicken cooks gently, absorbing the complex spice profile, while the eggs soak up the sauce near the end. The end result is tender, spicy and packed with umami.
Doro Wat isn’t just food- it’s an experience. It’s meant to be shared. Whether served for a holiday, a weekend gathering or simply a hearty dinner, it’s traditionally eaten with injera, the slightly sour, spongy flatbread that perfectly balances the richness of the stew.
While the dish is most often associated with special occasions, it has found its place in everyday kitchens across the globe. Every household has its own version, each slightly different in spice ratios or cooking method, but all preserving the same essence- bold, comforting and utterly satisfying.
Serving suggestions:
Doro Wat is a deeply flavourful stew that pairs beautifully with a variety of sides, depending on what you have on hand or feel like making. In Ethiopian and Eritrean households, Doro Wat is typically served atop injera, a traditional choice, soft, spongy flatbread made from fermented teff flour. But you can also enjoy it with warm rice or even flaky flatbreads like paratha or puri, naan, crepe, sourdough flatbread or even soft tortilla. These options soak up the richly spiced sauce just as well, making for a satisfying and comforting meal.
Make Ahead Instructions:
Doro Wat makes for a great make-ahead meal, with bold and spiced flavours that only deepen over time. Cook it up to three days ahead. Let the doro wat cool then store in a airtight container in the fridge. When you are ready to serve, gently warm on the stove top over low to medium heat, stirring occasionally, until heated through. This make ahead method is perfect for busy days or entertaining.
Storage Tips:
Refrigeration: Doro Wat stores well, it’ll keep in the fridge for about a week. Let the leftover doro wat cool before storing. Store in a airtight container and keep in the fridge for few days, or freezer for longer storage.
Freezing: If you plan to freeze it, remove the chicken from the bones and skip the eggs, as they don’t hold up well after thawing.
Reheating: When reheating, thaw overnight in the fridge if frozen, the warm gently on the stove top, stirring now and then to maintain its rich texture and flavour.
Ingredients:
1 kg Chicken, bone-in & skinless
1 no. Fresh Lemon
4 tbsp Canola Oil
2 tbsp Homemade Niter Kibbeh
4 nos. Onion, grated
1 tbsp Ginger, minced
1 tbsp garlic, minced
3 tbsp Homemade Berbere
Salt to taste
1 tbsp Mekelesha
4 nos. Hard Boiled Egg
Preparation:
- Step 1: In a bowl of water add lemon juice and soak the cleaned chicken for 30 minutes. Rinse and drain when ready to use.
- Step 2: In a frying pan heat 2 tbsp oil and add the drained chicken pieces. Fry them until golden on both sides. Take them out of the pan and set aside.
- Step 3: In a wok, add the grated onions and turn the heat to low-medium. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change colour. When they are done, the water will evaporate and the onions will start to stick to the bottom.
- Step 4: Add in 2 tbsp oil and stir. Then add minced ginger, minced garlic and sautée for 2-3 minutes.
- Step 5: Then add Homemade Berbere and stir to combine. Sautée for 1-2 minutes and add 1/2 cup of water and sautée for few more minutes or until the oil separates.
- Step 6: Then add Homemade Niter Kibbeh and sautée for 3-4 minutes.
- Step 7: Then add water as required and salt to taste, stir to combine. Simmer the stew for 5-6 minutes.
- Step 8: Add the fried chickens, stir to combine. Reduce the heat to low, cover and cook for 20 minutes.
- Step 9: Add mekelesha and hard boiled eggs, stir to combine. Cover and cook for 10 more minutes.
- Step 10: Transfer the prepared Doro Wat in a serving bowl. Serve hot with injera, steamed rice, bread, naan or paratha. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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