Doro Wat (Ethiopian Spiced Chicken Stew)
Doro wat is a festive type of wat stew made with chicken, usually bought from outdoor markets.
The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it’s then cut into eight to twelve pieces.
Peeled hard-boiled eggs are added to the stew about five minutes before it is done in order to absorb all the savory spices and the delicate red color.
With tender meat, spicy eggs, and a rich, flavorful sauce, doro wat is a must-have at every festivity, Christmas and Easter included.
RECIPE INGREDIENTS
2 pounds chicken thighs and drumsticks
1 small lemon, juiced
2 to 3 cloves garlic, finely chopped
Salt, to taste
6 tablespoons vegetable oil, clarified butter, ghee, or niter kibbeh, fragrant butter
6 large red onions, chopped
2 tablespoons berbere spice mix, more or less to taste
1-inch piece fresh ginger, peeled and finely chopped
450 milliliters water, or chicken stock
1 tablespoon garam masala
6 large hard-boiled eggs, peeled
DIRECTIONS ON HOW TO MAKE DORO WAT (ETHIOPIAN SPICED CHICKEN STEW)
In a large bowl, marinate the chicken in the lemon juice. Cover and refrigerate.
Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant.
Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Sprinkle the garam masala and continue cooking, stirring occasionally.
Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired.
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Ingredients
2 pounds chicken thighs and drumsticks
1 small lemon, juiced
2 to 3 cloves garlic, finely chopped
Salt, to taste
6 tablespoons vegetable oil, clarified butter, ghee
6 large red onions, chopped
2 tablespoons berbere spice mix, more or less to taste
1-inch piece fresh ginger, peeled and finely chopped
450 milliliters water, or chicken stock
1 tablespoon garam masala
6 large hard-boiled eggs, peeled
Instructions
- In a large bowl, marinate the chicken in the lemon juice. Cover and refrigerate.
- Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
- Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant.
- Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Sprinkle the garam masala and continue cooking, stirring occasionally.
- Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired.
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Ingredients
2 pounds chicken thighs and drumsticks
1 small lemon, juiced
2 to 3 cloves garlic, finely chopped
Salt, to taste
6 tablespoons vegetable oil, clarified butter, ghee
6 large red onions, chopped
2 tablespoons berbere spice mix, more or less to taste
1-inch piece fresh ginger, peeled and finely chopped
450 milliliters water, or chicken stock
1 tablespoon garam masala
6 large hard-boiled eggs, peeled
Instructions
- In a large bowl, marinate the chicken in the lemon juice. Cover and refrigerate.
- Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
- Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant.
- Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Sprinkle the garam masala and continue cooking, stirring occasionally.
- Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired.