Doro Wat

Ethiopia's iconic spicy chicken stew, simmered in a deep berbere-spiced sauce with caramelized onions and finished with hard-boiled eggs. The queen of Ethiopian cuisine and the centerpiece of any holiday feast.

Ingredients

• 2.5 lb chicken legs and thighs (bone-in, skin removed)
• 2 tbsp lemon juice
• 1.5 tsp salt
• 4 large red onions, finely diced
• ¼ cup niter kibbeh (Ethiopian spiced butter) or clarified butter
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp berbere spice blend
• 1 tbsp tomato paste
• ½ cup water
• ¼ tsp ground cardamom
• ¼ tsp ground fenugreek
• 4 hard-boiled eggs, peeled and scored with a fork

Method

1. Rub chicken pieces with lemon juice and 1 tsp salt. Set aside while you prepare the onion base.
2. In a large, dry pot over medium heat, cook the diced onions, stirring frequently, for 15-20 minutes. Do not add oil -- the onions will slowly release their own moisture and caramelize deeply. This step is critical and cannot be rushed.
3. Once the onions are deeply golden and jammy, add the niter kibbeh. Stir in garlic and ginger, cooking for 2 minutes. Add berbere spice and tomato paste, stirring constantly for 3-4 minutes until the spice mixture is fragrant and the oil starts to separate.
4. Add water to the pot, scraping up any browned bits. Stir in cardamom, fenugreek, and remaining salt. Bring to a simmer.
5. Add the chicken pieces, turning to coat in the sauce. Cover and simmer on low heat for 45 minutes, turning the chicken once halfway through, until very tender and the sauce has thickened.
6. Score each hard-boiled egg a few times with a fork so the sauce can penetrate. Nestle the eggs into the stew and cook for a final 5-10 minutes.
7. Serve the doro wat on a large plate lined with injera, with the eggs nestled around the chicken. Offer additional injera on the side for scooping.

Chef's note: The dry-caramelized onion base is the foundation of all great Ethiopian stews and cannot be shortcut. Berbere spice blend can be found at Ethiopian grocers or made from scratch with chili peppers, fenugreek, coriander, and many other spices. Niter kibbeh can be substituted with regular clarified butter.

Nutrition per serving

More Ethiopian recipes

• Misir Wat (Red Lentils)
• Injera