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Doro Wat (Spiced Chicken Stew)

Name: Doro Wat (Spiced Chicken Stew)
Total time: 90 min
Yield: Serves 2
Cuisine: Ethiopia
Ingredients: 500g Chicken thighs; 3 Onion; 2 tbsp Berbere spice blend; 4 Hard-boiled eggs; 3 cloves Garlic; 1 knob Ginger; 30g Butter; 2 tbsp Tomato paste

Main Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐⭐

Chicken slow-simmered with a mountain of caramelized onion and berbere spice — Ethiopia's national dish.

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📖 The Story Behind This Dish

"Doro" means chicken and "wat" means stew, and this is Ethiopia's essential celebration dish. The secret to its flavor is patiently cooking down a huge quantity of onion until deeply caramelized, then building richness and heat with berbere, a complex spice blend of dozens of ingredients. It's made without fail for weddings and Christmas.

🌆 Where it's eaten: Diners tear off pieces of the spongy flatbread injera and use it to scoop up doro wat — a hard-boiled egg simmered right in the stew is traditional too.

🥕 Ingredients (serves 2)

Chicken thighs 500g
Onion 3
Berbere spice blend 2 tbsp
Hard-boiled eggs 4
Garlic 3 cloves
Ginger 1 knob
Butter 30g
Tomato paste 2 tbsp

👩‍🍳 Instructions

Mince the onion and cook it slowly without oil, stirring often, for about 15 minutes until deeply softened and the liquid evaporates.
Add butter, garlic, and ginger and cook further, then stir in the berbere until fragrant.
Add the tomato paste and a little water, cooking it down into a thick paste.
Add the chicken and coat it in the mixture; add water to just cover and simmer over low heat for about 40 minutes.
Add the hard-boiled eggs and simmer 10 more minutes until the flavor soaks in.

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