Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish. It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine.
Doro wat, as with other stews are typically eaten with injera – Ethiopian stretchy bread that looks like a large spongy crepe. It’s made with teff flour, and it’s used to pick up the meat and vegetables, and wipe up the juices. No forks!
Please go to an Ethiopian restaurant for the whole dining experience. You won’t regret it! Here is a photo of injera from one we went to in Brooklyn, New York, called Ghenet.
The recipe for Doro Wat comes from the Time-Life Foods of the World cookbook entitled African Cooking.
When I made this stew, I served it to friends who had never experienced Ethiopian cuisine before, along with yewollo ambasha. They loved it.
3 pounds boneless chicken thighs, trimmed
2 teaspoons salt
1/4 cup niter kebbeh
1 large onion, finely chopped
4 cloves garlic, minced
1 – 1″ piece fresh ginger, minced
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/4 cup berberé
1/2 cup white wine
1/2 cup water
6 hard boiled eggs
First, cut up the thighs into about 3 or 4 manageable pieces, and place them in a large bowl. Squeeze lemon juice into the bowl, add the salt, and toss the chicken. Let the chicken marinate for 30 minutes.
Meanwhile, add the niter kibbeh to a large Dutch oven over medium heat. Add the onions and cook them for about 5 minutes. Then add the garlic and ginger and sauté for another few minutes.
Add the fenugreek, cardamom, nutmeg and berberé to the pot and cook the onion mixture for a few minutes, or until the berberé becomes completely combined with the other ingredients.
Then add the white wine and water and cook for about 5 minutes. Add the chicken pieces to the sauce, cover the pot, and cook for 15 minutes over low heat.
Pierce the hard boiled eggs with the tines of a fork, and place them in the pot with the chicken. Cover the pot again and cook for another 15 minutes. Ooops I forgot to do that.
Serve the chicken hot with plenty of sauce, and make sure each serving includes a hard boiled egg. Any kind of bread would be good with doro wat, and comes in handy with the spicy sauce.
After you’re done using the berberé, remember to put more oil over the top!
I haven’t had Ethiopian food in years! I really enjoyed it, so this post has me craving it again! Thanks! I’ll give this recipe a try!
it’s so unique and wonderful!
Wow. I must try this some day, it looks fantastic! And I don’t think I have ever eaten at an Ethiopian restaurant, but I know one which is said to be fantastic in Paris, so perhaps I should try going there some day!
whether you cook it yourself or go to a restaurant, you should definitely try it. the flavors are so unique!
I have never eaten Ethiopian food, but I’m willing to give this one a try. It’s interesting it has hard boiled eggs in it.
BE ENCOURAGED! BE BLESSED!
You should give it a try…
Looks great, Mimi! A definite MUST try. :)
What a delicious and different kind of dish!
It is so unique!
Thanks for inspiring me to try Ethiopian food. Really enjoyed our first experience a couple of weeks ago, now I look forward to trying your recipes at home
Hi there,thank you for visiting my blog.I have more than a passing interest in ethnic food and,believe it or not,almost a fetish for boiled eggs!Love your stew,it reminds me of a wonderful Moroccan tagine,also with chicken and boiled eggs,but with different spicing.
I love the pictures too and I will definitely try this!
thank you ms. pilaf!
what avery homey recipes,
i’m not familiar with african dish, thx to yo i’ll gonna make my own siced butter first..
always learn something new from your blog chef
Chef i;ve just find a pouch of kahleb:Morrocan stew with anymous brand…
never find any clue for this seasoning, any suggestion???
If its a dry seasoning, I might try it on chicken like a rub…
You have me inspired about Ethiopian now. Not a summer meal (we finally have summer!) but it goes on the list of “must make meals”.
I’m so happy!
I miss this taste so bad! Thank you for helping me to heal my craving spot!
Ha! You are so welcome!
No Ethiopian restaurants in my neck of the New England woods, but this post definitely makes me want to try this myself!
Oh, too bad. None where I live, either. Probably in Dallas. But, nobody’s going anywhere for a long time! Happy Thanksgiving!
It looks warming and jam packed with flavours! Love those wonderful spices.
It really indescribable. So unique!
I’ve had this dish (well a version of it, at least) in a restaurant. Haven’t made it myself. This looks awfully good. Thanks! And I hope you have a terrific Thanksgiving.
Hi Mimi, I just realized tomorrow is Thanksgiving over your way,so an early Happy Thanksgiving. Great series you’ve presented to us. The egg is the best part of the dish, at least I think it is. I tried making injera once as well and it was not worth the effort. Especially since we can get it shop made here. Making injera kind of reminded me of making thin mud pies. Take care…
Ha! I tried it once as well, but I’m going to try again. So cool you can get injera! Happy Thanksgiving!!!
I’ve only been to an Ethiopian restaurant a couple of times. I always enjoyed the food. Your meal looks great.
Looks great!!! I never tried Ethiopian food but you are definitely inspiring me!
I love eating with the injera, but of course, I’ve only done that in a restaurant. If you haven’t been successful, I think I’ll be honest with myself and not give that one a try! LOL! But the Doro Wat would be worth it for the aroma alone. :-)
Definitely. I’m going to try it again. The first time was ages ago, and maybe my culinary instincts have improved? Hopefully?!
lots of great flavours here mimi. adding boiled eggs is definitely a twist for me. One of my fave soups is Ghanaian – i think! Chicken tomato and peanut butter. so delish! isn’t it great that we can all twist the same ingredients into something so different from country to country. cheers S
Oh yum!!! Yeah, that sounds wonderful.
You made a lovely meal for your guests!
Thank you! I’m relieved that they loved it!
Looks absolutely delicious! Love the combination of the chicken with the hard-boiled eggs and all those yummy spices. There was a great Ethiopian place I used to go when we lived in Washington D.C.. I miss those flavors!
I bet! But then, you get to live and dine in Paris!!!
Love doro wat! Lapping all those delicious juices with injera or a flat bread is sublime. Thanks for the reminder to cover our berberé with more oil so we can enjoy more of your delicious recipes. Stay well and take care
You’re so sweet Bobbi. Thank you. I’m done with Ethiopian after this for a while… then a beef dish, and I think I’m going to try making injera again….. fingers crossed! Hope you’re all well.
You are such a talented cook! I struggle with many American dishes and I don’t think I’d have the nerve to try to make Ethiopian ones. Thank goodness for restaurants that provide food from other cultures….I need them!
Awww, well thanks. But this is all I knew growing up, and although I didn’t always love it, it’s all I knew when I was starting to cook! And honestly, it doesn’t matter if it’s Indian or American or Ethiopian, it’s all about pots and pans and sautéing, marinating, braising, and etc….. There’s nothing hard out there for home cooks. Thanks goodness!
Your recent posts have given me a dinner club menu! Just hoping we won’t be on hiatus forever! YUM!
P.S. Love your new blog look!
Oh great!!! And thank you!
Laura just walked in the room while I was reading this post, and she was like “Oooo…you’re making Ethiopian food!” I guess that’s my not-so-subtle hint that I need to make this recipe. :-)
Ha! That’s pretty funny! She sounds open to just about anything, which is a good trait for someone to whom we’re married!
Your Ethiopian Chicken stew looks amazing Mimi. When our restaurants open again I can’t wait to get out and start experiencing different types of cuisine. Until then at least I’ve got all your amazing recipes from all over the world to check out!
That’s very sweet, thank you. I don’t know them all! I’d love to just study all African countries’ cuisines. We’re all a bit familiar with North Africa, but there’s so much more!
I have never made Ethiopian food before! This looks and sounds delicious! I love all of the spices and flavors in here. Thanks so much for the inspiration, Mimi!
You are welcome. It’s a truly unique cuisine. I’d love to delve into all of Africa’s cuisines.
This really looks tasty, go to try that, now that I am learning a lot on this cuisine, thanks to you
Aw, well you’re welcome! It’s so unique and good.
As I had mentioned on your recent Ethiopian spice pastes posts, I love doro wot and make it several times a year. While I haven’t perfected my injera skills, I have gotten pretty good at it. I have to cheat and use a nonstick pan but that isn’t the most embarrassing culinary trick in my book! It’s wonderful that you have shared these Ethiopian favorites with everyone.
Aw thanks! I have promised myself to attempt injera again. I have a large non-stick, and I don’t think that’s cheating. Maybe you should post on injera! Then I could try it your way!