Doro Wat Ethiopian Chicken Stew is a spicy, mouthwatering, and comforting one-pot dish slowly simmered in a blend of robust spices. This delightfully delicious chicken dinner is super easy! Pair it with injera and Ethiopian collard greens to complete your iconic Ethiopian experience.
I love salads and fresh produce that celebrate summer, but nothing comforts me like stews and casseroles, regardless of the weather. They always give me comforting soul-satisfying goodness like no other. And I have been happily craving Doro Wat for some time now.
So I’m ready to share my love of this stew with you guys. And if it’s the first time you’ve heard of this recipe, I’m telling you, it’s worth a try. All the complex flavors will surely give you an unforgettable Ethiopian experience in the comfort of your home. Oh yes!
Authentic Doro Wat
This version of Doro Wat, aka Doro Wot, is true to its roots. Plus, it’s easy to put together and packed with robust flavors from the spices. The berbere spice mix and Ethiopian spiced butter add dimension to the dish and incredible depth of flavor. And oh, the caramelized onion packs a drool-worthy punch. It does indeed!!!!
Folks! This spicy Ethiopian chicken stew is African comfort food at its best. If you want a great introduction to Ethiopian cooking, this is it!
Recipe Ingredients
Some of the ingredients may be new to you but don’t worry because I’ve got you covered with homemade spice mixes. Your girl is looking out for you! So not having an Ethiopian market next door won’t slow you down.
- Chicken – Traditionally, a whole chicken cut into 12 pieces is used in this Ethiopian dish to represent the 12 tribes of Jacob (from the Bible). But feel free to use any cut of chicken you prefer. 😉
- Aromatics – Take your time sauteing the onion, garlic, ginger, and the unique blend of spices from the Ethiopian spiced butter. This allows them to fully release their delectable savory goodness that will indeed reflect our sauce base. Yum!
- Boiled Eggs – You can’t go wrong with adding more protein. Let them simmer with the sauce for a more effective flavor absorption.
- Tomato Paste – Besides adding a rich tanginess, it also adds a lovely deep reddish hue to our spicy chicken stew.
- Seasonings – Berbere spice is the key ingredient in this recipe. It holds different flavors from a diverse blend of spices, such as cinnamon, nutmeg, fenugreek, cardamom, and cumin, giving our stew its authentic taste. I also added more paprika and basil to deepen the flavor.
- Lemon – The lemon juice somewhat gives our dish a refreshing zing and balances the fat in the spiced butter.
How to Make Doro Wat
Saute the Aromatics
- Prep the Chicken – Season chicken with salt and pepper, and set aside.
- Saute – Heat a large pot over medium heat until hot, then add the spiced butter and onions. Sauté onions, frequently stirring, until they are deep brown – 7-10 minutes. (Photos 1-2)
- Add Berbere Spice – After the onions are caramelized or reach a deep brown color, add some more oil, followed by the berbere spice, garlic, and ginger. (Photo 3)
- Continue Stirring – Stir for about 2-3 minutes for the flavors to blossom, and the mixture has a deep rich brown color. Be careful not to let it burn. (Photo 4)
Make the Stew
- Add Water – Then add about 2-3 cups of water. Add chicken, tomato paste, paprika, basil, and salt, and cook for about 30 minutes.
- Then Eggs – Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
- Simmer – Continue cooking until chicken is tender, 10 minutes or more.
- Adjust Seasoning – Adjust sauce thickness and seasoning with water or broth, lemon, and salt according to preference.
- Serve warm.
Recipe Variations
- Meat Options – Another version you’ll love is Sega Wat, which is made with beef instead of chicken. But if you’re not after the authenticity, feel free to substitute the chicken with pork or seafood, like fish, shrimp, squid, mussels, and scallops. Oh yes!
- Veggie Additions – Make this delicious stew even more filling and nourishing by adding veggies, like carrots, potatoes, squash, bell peppers, and celery. Fantastic! Or try a vegetarian version – Zucchini Wat and Ethiopian Lentil Stew.
- Spicier – You can always add more pepper flakes and cayenne if you feel it’s not spicy enough. Or ramp up the heat with serrano, habanero, jalapeno, or Scotch bonnet peppers for an irresistible mouthful of smoking sassiness.
Tips and Tricks
- Instead of water, you can also use chicken broth to add more umami flavor. But go gentle on the salt as the broth already has salt.
- The longer you saute the aromatics, the better. Because sauteing releases the natural savory flavor of the aromatics as the onion caramelizes. But this requires frequent stirring to prevent them from scorching at the bottom of the pan.
- If you don’t have spiced butter, either make your own blend or saute the aromatics in butter instead. Then add allspice, cardamon, cumin, cinnamon, and nutmeg to compensate for the missing flavors.
Make-Ahead Instructions
Stews are usually served on the same day because you can hardly resist them (admit it!), but they are actually better the next day, like this yummy Doro Wat here. Time allows all the flavor to settle in and seep into the fibers of the chicken, giving you a more soul-satisfying deliciousness with every bite.
The good news is that you just need to cook it as instructed and store it in the fridge once cooled. And when you are ready to serve, warm it up again and enjoy. 😉
Serving and Storing Instructions
To fully immerse in Ethiopian cuisine, I suggest eating this succulent Doro Wat with injera, a crepe-like flatbread made with cornflour, sorghum, flour, yeast, and baking soda. I’m telling you, no bowls will be left dirty because you’ll be wiping them clean with this utterly addicting injera. 😉
Storing Doro Wot is as easy as transferring it to an airtight container. Once cooled, refrigerate it for up to four days. Or, if you intend to save it for later, you can also store it in the freezer for 4-6 months. I suggest keeping it in a heavy-duty freezer-safe resealable bag to save freezer space, but an airtight container will also work fine. 😉
FAQs
Doro Wat is chicken, boiled eggs, tomato paste, and seasonings. What differentiates this Ethiopian chicken stew from the other stews is the Berbere spices that give it an authentic flavor. But don’t sweat it if you can’t find it in your local grocery stores; you can just make your own with a mix of paprika, basil, cumin, curry, cardamom, pepper flakes, cinnamon, and nutmeg.
I didn’t use fresh tomatoes in my recipe, but I did use tomato paste. I prefer it over fresh tomatoes because it concentrates the flavor more, thickens the sauce, and adds a lovely vibrant red color. But, of course, if you want to use fresh tomatoes, then go for it. And if it gets too watery, you can add a thickener like cornstarch slurry.
The traditional Doro Wat recipe uses a whole chicken, which is then cut into 12 pieces. But, of course, you can always use any cut of chicken you like. I prefer chicken thighs because they’re tastier.
What to Serve with Doro Wat
Aside from injera and rice, you can also complete your sensory vacation to Ethiopia with these recipes below.
You can also enjoy our stew with these bread recipes to clean your bowl.
More Amazing Stew Recipes to Try
Conclusion
Doro Wat makes a mouthwatering starter if you are new to Ethiopian cuisine. Are you hungry for more delicious African dishes? Then subscribe to my newsletter for more fabulous recipes like this. ❤️
Watch How to Make It
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This blog post was originally published in October 2015 and has been updated with additional tips, new photos, and a video.
Doro Wat Ethiopian Chicken Stew
Ingredients
- 3-3½ pounds (1.3-1.6kg) chicken, cut in pieces (or chicken thighs)
- 3 tablespoons (42g) spiced butter, or more (sub with cooking oil)
- 2-3 medium onions, sliced
- ¼ cup (60ml) canola oil
- 2 tablespoons (2g) Berbere spice
- 1 tablespoon (9g) garlic, minced
- ½ tablespoon (4.5g) ginger, minced
- 2-3 cups (473-709ml) water
- 1 tablespoon (14g) tomato paste
- ½ tablespoon (.5g) paprika
- 1 tablespoon (2g) dried basil, optional
- 4-6 large eggs, soft boiled and shells removed
- 1-2 lemons, freshly squeezed (adjust to taste)
- Salt and pepper to taste
Instructions
- Season chicken with, salt, and pepper. Set aside.
- Heat a large pot over medium heat, and when it's hot, add spiced butter and onions. Sauté onions, stirring frequently, until they are deep brown – 7-10 minutes.
- After the onions are caramelized or reach a deep brown color, add some more oil, followed by the Berbere spice, garlic, and ginger.
- Stir for about 2-3 minutes for the flavors to blossom and the mixture has a deep rich brown color. Be careful not to let it burn.
- Then add about 2-3 cups water. Add chicken, tomato paste, paprika, basil, salt, and cook for about 30 minutes.
- Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce.
- Continue cooking until chicken is tender about 10 minutes or more.
- Adjust sauce thickness and seasoning with water or broth, lemon, salt according to preference.
- Serve warm.
Tips & Notes:
- Instead of water, you can also use chicken broth to add more umami flavor to the stew. But go gentle on the salt as the broth already has salt.
- The longer you saute the aromatics, the better, because sauteing releases the natural savory flavor of the aromatics as the onion caramelizes. But this requires frequent stirring to prevent them from scorching at the bottom of the pan.
- If you don’t have spiced butter, either make your own blend or saute the aromatics in butter instead. Then add allspice, cardamon, cumin, cinnamon, and nutmeg to compensate for the missing flavors.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Glyn says
One of the best dishes we’ve EVER had!!!
Immaculate Bites says
Aww! Thank you, Glyn! 🙂
CYNTHIA GRAM says
Wow, this look delicious , I got to try this. It looks delicious. going to the Ethiopian market to buy so ingera bread
as soon as possible
ImmaculateBites says
Great! Happy Cooking!!
Pauline says
I cooked this recipe today and it was amazing. My family and I enjoyed it. I will definitely be making it again. I added the spice butter ingredients to Ghee that I already had and used Frontier brand berbere spice from my spice collection along with a bit of Kashmiri pepper . Thanks for a great recipe.
ImmaculateBites says
That is awesome, Pauline! I am so glad it was a hit with your family. Thanks for the feedback :)!
Denise says
You can purchase berebere online from Penzey’s, a wonderful spice company out of Milwaukee. You can also make your own (look online for a recipe). I did this and call it “baby berebere because I have the flavor, but not the extreme hotness, which I can’t tolerate. Ethiopean food is very easy to make, except for the injera, and you may be surprised how good you good it is, made by you!
Ken says
My son (who is Ethiopian) and I made this last night, and we LOVE it! Thank you! I have been looking for a good Doro Wat recipe for years and now I have it!
Andy Bryenton says
I’ve been making Ethiopian food for many years after enjoying it in restaurants in Minneapolis, New York, and Harrisonburg, VA. I put a little sumac powder in my Doro Wat, maybe 1/2 teaspoon. It was just astounding. It also helps the flavor of the eggs if you hard boil them and pierce them gently with a fork just before you add them.
Love this site!
Andy
Frank says
Great job Imma! I had this dish in Asmara, Eritrea and there are 2 things I really miss. Eating this in Africa is a much more social event since diners all gather around and share from a single plate with a large injera under the stew. Talking, laughing and sharing! Next, I miss the injera which i have not found to be as good in the US. I remember an injera grayish in color and resistant to stretching so when you pull on it it tears. The best description of the taste is nutty and it held up to the sauce without getting soaked. Also, my comment is that there is no wrong or right way for this dish. I’m sure every Ethiopian granny has her own way to spin the dish and out in the country if you run out of a spice well, you do without until the next chance to get some. I implore you Imma, please look into my injera! I can’t be the only one longing for this.
Vergie S. says
I am very anxious to try this recipe as well as the injera. I have had both in African restaurants and so excited to try them at home. My husband is a vegetarian but I love my meats. With this stew, we both can have what we love to eat. Going to make your recipe for Collard Greens in my new “Insta Pot” so I can cook fast and easy whenever the mood strikes. Thank you for this (and other) African recipes.
Tristanio Coppola says
HI, I was reading through the recipe to see where everything comes together, and I couldn’t see where the lemon is added. So is this a mistake or did I not read correctly? Thanks.
ImmaculateBites says
It’s been updated. Thanks for bringing this to my attention.
Tristanio says
Hi, thank you for fixing it. This dish was absolutely delicious. I made it to accompany misr wat, injera, and collard greens. It was so good. Thank for the recipe.
imma africanbites says
You’re most welcome, Tristanio. Thank you for trying it out and for stopping by. I appreciate it.
Thomas Cappiello says
I’m curious why add spices that are already in the berebere spice mix.
ImmaculateBites says
To add additional flavor. You may experiment with it – or add a little at a time.
Andy Bryenton says
Sometimes a spice that is toasted brings a very different flavor to the mix than that same spice that isn’t toasted.
Tony Jones says
Thank you very much for great recipes on your site.
We’ve made spiced butter, Doro Wat and the spiced green, and sat them on a homemade naan.
Great meal, and the Doro Wat sauce much tastier the next day when aggressively reduced down.
In fact, I now realise that 3 cups of water was too much – I should have used two, and left the pan uncovered to reduce.
Will definitely make again, thanks.
ImmaculateBites says
That’s great to hear Tony. Thank you so much for the feedback!!
Amy R says
I made this tonight and it was absolutely amazing. I seared off the skin side of the chicken thighs before proceeding to the onions. A little red wine was added at the end ala Marcus Samuelsson. It was served with the cabbage, carrot, and potato dish along with naan brushed with the spiced butter. Phenomenal! Thank you!
ImmaculateBites says
Oooh! I love your variations Amy, YUM! Might inspire me to make a variation with wine. Thanks for sharing!!!
Myda says
Delicious recipe! Made this tonight. The smells in my house are fantastic.
ImmaculateBites says
Awesome! Thanks for letting me know.
Marina says
I am from Europe , my boyfriend From Ethiopia . So I made this just to remind him of home . End up being very tasty and easy to prepare . Will make this again . Thank you . Your pictures are great and inspiring food ideas .
ImmaculateBites says
Thanks Marina! So glad to hear it worked out well for you.
Maria says
Thank you , it looks great .
I want to try this recepie today .
Can I ask you where in the recepie you use lemon
ImmaculateBites says
Thanks! I use lemon to add to the stew towards the last 5 minutes. It’s optional. Adjust to taste.