African Cuisine

Doro Wat Recipe – Ethiopian Spicy Chicken Stew

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Doro Wat Recipe – Ethiopian Spicy Chicken Stew

Doro Wat is Ethiopia’s most iconic chicken dish, known for its deep red color, slow-cooked onions, and bold spicy flavor. Made with tender chicken simmered in a richly spiced sauce, this hearty stew is traditionally served with injera but also pairs well with rice or flatbread.

  • Prep Time15 min
  • Cook Time50 min
  • Total Time1 hr 5 min

Doro Wat Ingredients

  • 1 kg chicken, cut into medium pieces
  • 3 tbsp vegetable oil or butter
  • 4 large onions, finely chopped
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp berbere spice mix
  • 1 tsp paprika (optional, for color)
  • Salt, to taste
  • 2 cups water or chicken stock
  • 4 boiled eggs, peeled
  • 1 tbsp lemon juice

Doro Wat Instructions

1

Cook the Onions
Add chopped onions to a heavy pan and cook on low heat, stirring often, until soft and lightly caramelized.

2

Add Aromatics
Stir in oil, garlic paste, and ginger paste. Cook for 2–3 minutes until fragrant.

3

Add Spices
Add berbere spice and paprika. Mix well and cook gently to release the flavors.

4

Add Chicken
Add chicken pieces and salt. Stir to coat the chicken evenly with the sauce.

5

Simmer
Pour in water or stock. Cover and simmer for 35–40 minutes until chicken is tender and sauce thickens.

6

Finish the Dish
Add boiled eggs and lemon juice. Simmer for another 5 minutes. Adjust seasoning if needed.

Recipe Notes :