Doro Wat - Ethiopian Spicy Chicken Stew
Doro Wat is a rich and flavorful Ethiopian chicken stew that is a staple in Ethiopian cuisine. Bursting with spices, including berbere and aromatic herbs, this stew is traditionally served with hard-boiled eggs and paired with injera - a sourdough flatbread. Perfect for gatherings, this dish encapsulates the warmth and hospitality of Ethiopian culture. As you prepare this dish, you will be immersed in the enticing aromas that fill your kitchen, making it an unforgettable dining experience. Serve it at family gatherings or special occasions and watch your guests relish every bite.
8
Servings
375
Calories
16
Ingredients
Ingredients
Chicken drumsticks
4 (trimmed, skin removed)
Chicken breasts
4 (trimmed, skin removed)
Chicken thighs
4 (trimmed, skin removed)
Red onions
6 cups (thinly chopped)
Red chili powder (berbere)
1.5 cups (ground)
Clarified butter (Nitir Kebe)
1.5 cups (melted)
Garlic cloves
6 (peeled and minced)
Garlic powder
1 teaspoon
Black cumin
1/4 teaspoon
Red wine
1/2 cup (optional)
False cardamom powder
1 teaspoon
Black pepper
1/4 teaspoon
Water
6 cups
Limes/Lemons
2 (sliced)
Salt
to taste
Eggs
8 (hard-boiled)
Instructions
1
Start by cleaning the chicken pieces: remove skin and fat, trim the end bones, and rinse them three times in cold water with a piece of lemon or lime.
2
Soak the cleaned chicken in fresh cold water with sliced lime or lemon and a pinch of salt for about 10 minutes.
3
In a medium pot, add the chopped onions and 2 cups of water. Cook the onions, adding one tablespoon of water each time, until they are golden brown and soft (about 20-25 minutes).
4
Once the onions are ready, incorporate 1 cup of water along with the berbere, minced garlic, black cumin, and red wine (if using). Stir well and simmer for 10 minutes.
5
Stir in the clarified butter and mix thoroughly, allowing it to cook for an additional 10 minutes.
6
Remove the lime or lemon from the chicken brine, rinse the chicken pieces with clean water, and pat them dry. Make two shallow slits on each piece to help the marinade penetrate.
7
Add the chicken pieces to the pot and cook for 10 minutes, allowing the chicken to absorb the flavors.
8
Following that, pour in 3 cups of additional water, cover the pot, and stir occasionally. After 15 minutes, add the remaining spices: false cardamom, black pepper, and salt. Mix well and allow the stew to cook for another 30 minutes.
9
While the stew is simmering, prepare the hard-boiled eggs by boiling them for 15 minutes. Once cooked, remove the shells.
10
Fold the hard-boiled eggs into the chicken stew just before serving, then remove the pot from heat.
11
Serve the Doro Wat hot, accompanied by injera or your favorite bread.
Nutrition Information
26g
Fat
7.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Doro Wat?
Doro Wat is a rich and flavorful Ethiopian chicken stew that is a staple in Ethiopian cuisine, typically served with hard-boiled eggs and injera.
How many servings does this Doro Wat recipe make?
This recipe makes 8 servings.
What are the main chicken cuts used in this recipe?
The recipe uses a combination of 4 chicken drumsticks, 4 chicken breasts, and 4 chicken thighs.
How many calories are in one serving of Doro Wat?
There are approximately 375 calories per serving.
What is the key spice blend used in this dish?
The key spice is berbere (red chili powder), and 1.5 cups are used in this recipe.
What is Nitir Kebe?
Nitir Kebe is Ethiopian clarified butter, which adds a rich, traditional flavor to the stew.
Is Doro Wat gluten-free?
Yes, based on the ingredients and tags provided, this recipe is gluten-free.
How do I prepare the chicken before cooking?
Remove the skin and fat, trim the bones, rinse three times in cold water with lemon or lime, then soak in citrus water and salt for 10 minutes.
How many onions are needed for Doro Wat?
You will need 6 cups of thinly chopped red onions.
How long should the onions be cooked?
The onions should be cooked for about 20-25 minutes until they are golden brown and soft.
Do I need to add wine to the stew?
The use of 1/2 cup of red wine is optional in this recipe.
What is the total number of ingredients in this recipe?
There are 16 ingredients in total for this Doro Wat recipe.
Why are slits made in the chicken pieces?
Making two shallow slits on each chicken piece helps the marinade and flavors of the stew penetrate the meat better.
How many eggs are used and how are they prepared?
Eight eggs are used; they should be hard-boiled for 15 minutes and shelled before being added to the stew.
What is the protein content per serving?
Each serving contains 30 grams of protein.
How much fat is in one serving of Doro Wat?
One serving contains 26 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 7.5 grams of carbohydrates.
What is the total amount of water used in the recipe?
A total of 6 cups of water is used throughout the different cooking stages.
What aromatic herbs and spices are included?
The recipe includes garlic, garlic powder, black cumin, false cardamom powder, and black pepper.
When are the hard-boiled eggs added to the stew?
The eggs are folded into the chicken stew just before serving, right before the pot is removed from the heat.
What is the traditional way to serve Doro Wat?
It is traditionally served hot with injera, which is a sourdough flatbread.
What category does this recipe fall under?
This recipe is categorized under Poultry.
Is this a one-pot meal?
Yes, it is tagged as a one-pot meal, though you will need to boil the eggs separately.
How much garlic is required?
The recipe calls for 6 minced garlic cloves and 1 teaspoon of garlic powder.
How long is the final simmer after all spices are added?
The stew should cook for another 30 minutes after adding the final spices like false cardamom and black pepper.
How much clarified butter is needed?
The recipe requires 1.5 cups of clarified butter (Nitir Kebe).
Can I use chicken with the skin on?
The recipe recommends removing the skin and fat from all chicken pieces during the cleaning process.
What type of cumin is used in Doro Wat?
This recipe specifically calls for 1/4 teaspoon of black cumin.
Is Doro Wat good for parties?
Yes, it is described as perfect for gatherings and special occasions, encapsulating Ethiopian hospitality.
What is false cardamom powder?
False cardamom, also known as Korarima, is a spice native to Ethiopia used to give the stew its authentic flavor.