Spicy Chicken Stew (Doro Wat)

Spicy Chicken Stew (Doro Wat)

Ethiopian chicken simmered in a deeply spiced berbere sauce until tender and rich.

Total 2 hr 5 min Makes 6 servings Calories 460/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Eggs, Dairy

Doro wat builds its flavor from slowly caramelized onions, berbere spice, and niter kibbeh simmered into a thick, fiery sauce around bone-in chicken and hard-boiled eggs. It's a cornerstone of Ethiopian cuisine, traditionally served with injera for scooping. Expect a deep red color, warming heat, and a sauce that tastes better the longer the onions cook down.

Ingredients

  • 3 pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 lemon, juiced, for rubbing chicken
  • 4 cups red onions, finely chopped
  • 1/2 cup niter kibbeh (Ethiopian spiced butter)
  • 1/2 cup berbere spice blend
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • 6 hard-boiled eggs, peeled
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom

Method

  1. Trim excess fat from the chicken pieces, rub with lemon juice, and set aside at room temperature for 15 minutes.

  2. In a 6-quart heavy pot, cook the chopped onions over medium heat with no fat, stirring frequently, until they soften and release their liquid, about 15 minutes.

  3. Continue cooking the onions, stirring often and lowering heat as needed to prevent scorching, until deeply golden brown and jammy, about 30 minutes.

  4. Stir in the niter kibbeh and cook until melted and fragrant, about 2 minutes.

  5. Add the berbere spice, garlic, and ginger. Cook, stirring constantly, until the spices darken slightly and smell toasted, about 3 minutes.

  6. Stir in the tomato paste and cook for 1 minute, then whisk in the chicken stock until smooth.

  7. Bring the sauce to a simmer, then add the chicken pieces, turning to coat each piece in the sauce.

  8. Cover and simmer over low heat, stirring occasionally, until the chicken is tender and the sauce has thickened, about 45 minutes.

  9. Season with salt, pepper, and cardamom, then nestle the hard-boiled eggs into the sauce, spooning sauce over the tops.

  10. Simmer uncovered for 10 more minutes to warm the eggs through and let the sauce cling to the chicken.

  11. Taste and adjust salt or berbere to desired heat level before serving hot, traditionally with injera.

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    Spicy Chicken Stew (Doro Wat)

    Doro wat builds its flavor from slowly caramelized onions, berbere spice, and niter kibbeh simmered into a thick, fiery sauce around bone-in chicken and hard-boiled eggs. It's a cornerstone of Ethiopian cuisine, traditionally served with injera for scooping. Expect a deep red color, warming heat, and a sauce that tastes better the longer the onions cook down.

    2 hr 5 min 6 servings 460 cal

    Ingredients

    • 3 pounds bone-in, skin-on chicken thighs and drumsticks
    • 1 lemon, juiced, for rubbing chicken
    • 4 cups red onions, finely chopped
    • 1/2 cup niter kibbeh (Ethiopian spiced butter)
    • 1/2 cup berbere spice blend
    • 6 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 cups chicken stock
    • 2 tablespoons tomato paste
    • 6 hard-boiled eggs, peeled
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground cardamom

    Method

    1. 1

      Trim excess fat from the chicken pieces, rub with lemon juice, and set aside at room temperature for 15 minutes.

    2. 2

      In a 6-quart heavy pot, cook the chopped onions over medium heat with no fat, stirring frequently, until they soften and release their liquid, about 15 minutes.

    3. 3

      Continue cooking the onions, stirring often and lowering heat as needed to prevent scorching, until deeply golden brown and jammy, about 30 minutes.

    4. 4

      Stir in the niter kibbeh and cook until melted and fragrant, about 2 minutes.

    5. 5

      Add the berbere spice, garlic, and ginger. Cook, stirring constantly, until the spices darken slightly and smell toasted, about 3 minutes.

    6. 6

      Stir in the tomato paste and cook for 1 minute, then whisk in the chicken stock until smooth.

    7. 7

      Bring the sauce to a simmer, then add the chicken pieces, turning to coat each piece in the sauce.

    8. 8

      Cover and simmer over low heat, stirring occasionally, until the chicken is tender and the sauce has thickened, about 45 minutes.

    9. 9

      Season with salt, pepper, and cardamom, then nestle the hard-boiled eggs into the sauce, spooning sauce over the tops.

    10. 10

      Simmer uncovered for 10 more minutes to warm the eggs through and let the sauce cling to the chicken.

    11. 11

      Taste and adjust salt or berbere to desired heat level before serving hot, traditionally with injera.