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Ethiopian Doro Wat (Spicy Chicken Stew)

From: Ethiopia

Servings: 6
Prep Time: 30 minutes
Cook Time: 90 minutes
Difficulty: Medium

Ingredients

  • 3 lbs Chicken pieces (bone-in, skinless thighs and drumsticks)
  • 2 tbsp Fresh lemon juice
  • 1.5 tsp Kosher salt
  • 6 whole Hard-boiled eggs
  • 4 whole Large red onions, finely chopped
  • 3 tbsp Neutral oil
  • 0.33 cup Niter kibbeh (Ethiopian spiced butter) or ghee
  • 1 tbsp Fresh ginger, minced
  • 1 tbsp Garlic, minced
  • 3 tbsp Tomato paste
  • 0.33 cup Berbere spice blend
  • 0.75 tsp Black pepper
  • 0.5 tsp Cardamom (optional)
  • 0.25 tsp Nutmeg (optional)
  • 1.25 cups Chicken stock or water
  • 0.5 cup Tej (Ethiopian honey wine) or dry white wine
  • 1 tsp Honey (if using wine instead of tej)

Instructions

  1. Marinate chicken pieces with lemon juice and 1 tsp salt. Let sit 30 minutes while preparing onions.
  2. In large heavy pot, add finely chopped onions with NO oil. Cook over medium heat, stirring often, until they soften, release liquid, and begin to turn light golden (20-30 minutes). If sticking or scorching, add 1-2 tbsp water.
  3. Add oil and niter kibbeh, stir and cook 2-3 minutes.
  4. Add minced ginger and garlic, cook 2-5 minutes until fragrant.
  5. Stir in tomato paste and cook 2-3 minutes to darken slightly.
  6. Add berbere, black pepper, and optional cardamom/nutmeg. Stir well and cook 5-10 minutes, adding 2-4 tbsp hot water as needed so mixture doesn't scorch and forms a thick smooth paste.
  7. Add marinated chicken pieces, turning to coat in onion-spice mixture. Cook covered 10 minutes over medium heat, stirring once or twice as chicken releases juices.
  8. Pour in chicken stock and tej/wine and honey if using. Liquid should just about cover chicken; add more water if needed.
  9. Bring to gentle simmer, reduce heat to low, cover, and cook 45-60 minutes, stirring occasionally, until chicken is very tender and sauce is thick and gravy-like. If sauce becomes too thick before chicken is tender, add a little water. If too thin near end, simmer uncovered to reduce.
  10. While stew simmers, hard-boil, cool, and peel eggs if not already done. Optionally score eggs lightly so they absorb more sauce.
  11. Taste stew and adjust salt and heat (can add more berbere if desired hotter).
  12. Nestle peeled eggs into stew, spooning sauce over them. Simmer another 5-10 minutes to allow eggs to soak up flavor.
  13. Serve hot with injera or bread.