Spicy Ethiopian Chicken Stew (Doro Wat)
Doro Wat is a beloved traditional Ethiopian dish known for its rich flavors and spicy kick. Originating from the kitchen of Michael Kidus at Dukem, an esteemed Ethiopian restaurant in Toronto, this hearty stew is made with succulent chicken legs simmered in a blend of vibrant spices and buttery onions, served alongside the traditional Ethiopian flatbread, injera, or fluffy rice. Perfect for gatherings or cozy family dinners, this dish is sure to transport you to the heart of Ethiopian cuisine, delivering warmth and comfort in every bite.
4
Servings
207.5
Calories
19
Ingredients
Ingredients
skinless chicken legs
4 (separated into thigh and drumstick)
salt
to taste (for seasoning)
lemon juice
3 tablespoons (freshly squeezed)
unsalted butter
1/4 cup (for cooking)
large onions
2 (finely chopped)
garlic cloves
3 (minced)
paprika
2 tablespoons (for flavor)
ground black pepper
1 teaspoon (for seasoning)
ground fenugreek
1/2 teaspoon
cumin
1/2 teaspoon
cardamom
1/2 teaspoon
cayenne pepper
1/2 teaspoon (to adjust spice level)
coriander powder
1/4 teaspoon
ground cinnamon
1 pinch
cloves
1 pinch (ground)
nutmeg
1 pinch (freshly grated)
allspice
1 pinch
water
1 cup
hard-boiled eggs
4 (peeled)
Instructions
1
In a non-reactive dish, place the chicken legs and season generously with salt.
2
Drizzle the chicken with lemon juice, ensuring all pieces are coated. Marinate for at least 30 minutes.
3
In a large pot, melt the butter over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they begin to soften.
4
Lower the heat to medium-low and continue to cook the onions for an additional 8 minutes, stirring occasionally until they are very soft and translucent.
5
Add the minced garlic to the onions and cook for another 2 minutes, stirring frequently.
6
Stir in the paprika, black pepper, fenugreek, cumin, cardamom, cayenne pepper, coriander powder, ground cinnamon, cloves, nutmeg, and allspice. Cook the mixture for 2 minutes to allow the spices to bloom and enhance their flavors.
7
Add 1 cup of water to the pot and bring the mixture to a boil. Carefully add the marinated chicken pieces, ensuring they are submerged in the sauce.
8
Once bubbling, cover the pot with a lid, reduce the heat to maintain a gentle simmer, and cook the chicken for 30 to 40 minutes, turning the pieces occasionally until tender and cooked through.
9
Remove the lid and gently add the peeled hard-boiled eggs to the pot. Allow to cook for an additional 10 minutes, ensuring the eggs are heated through.
10
Taste the sauce and season with additional salt if needed before serving.
Nutrition Information
13.75g
Fat
5g
Carbs
17g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Doro Wat?
Doro Wat is a traditional Ethiopian chicken stew known for its rich flavors, spicy kick, and deep complexity.
What is the primary protein used in this recipe?
The primary protein is 4 skinless chicken legs, separated into thighs and drumsticks.
Is Doro Wat a spicy dish?
Yes, it is a spicy stew featuring ingredients like cayenne pepper, paprika, and black pepper.
How many calories are in a serving of this Ethiopian chicken stew?
There are 207.5 calories per serving of Doro Wat.
What traditional side is recommended for serving?
It is traditionally served with injera, an Ethiopian flatbread, though fluffy rice is also a great option.
Who is the chef associated with this specific recipe?
The recipe is from Michael Kidus at Dukem, a famous Ethiopian restaurant in Toronto.
How long should the chicken marinate?
The chicken should be marinated in salt and lemon juice for at least 30 minutes.
How many eggs are included in this recipe?
The recipe includes 4 peeled hard-boiled eggs.
When are the hard-boiled eggs added to the stew?
The eggs are added after the chicken has simmered for 30-40 minutes, and they cook for an additional 10 minutes.
What type of fat is used for sautéing the onions?
The recipe uses 1/4 cup of unsalted butter.
How many onions are needed and how should they be prepared?
You will need 2 large onions that are finely chopped.
What is the total number of ingredients in this dish?
There are 19 separate ingredients required for this recipe.
What spices are included in the spice blend?
The blend includes paprika, black pepper, fenugreek, cumin, cardamom, cayenne, coriander, cinnamon, cloves, nutmeg, and allspice.
How much protein is in one serving of Doro Wat?
Each serving contains 17 grams of protein.
What is the fat content per serving?
Each serving contains 13.75 grams of fat.
How many carbohydrates are in this recipe?
There are 5 grams of carbohydrates per serving.
Is there fiber in this stew?
Yes, there is 1 gram of fiber per serving.
How many garlic cloves should be used?
The recipe calls for 3 minced garlic cloves.
How long do the onions need to cook in total before adding spices?
Onions are sautéed for about 13 minutes total: 5 minutes initially and another 8 minutes until very soft.
What does it mean to let the spices bloom?
It means cooking the spices in butter for about 2 minutes to enhance and release their deep flavors.
How much water is added to the pot for the sauce?
1 cup of water is added to the spice and onion mixture.
How long is the chicken cooked for in the sauce?
The chicken is simmered for 30 to 40 minutes under a lid until tender.
What is the recommended serving size for this recipe?
The recipe yields 4 servings.
Can I adjust the spice level of this dish?
Yes, you can adjust the heat by varying the amount of cayenne pepper used.
What is the texture of the onions after cooking?
The onions should be very soft, translucent, and integrated into the buttery sauce base.
Is the chicken cooked with the skin on or off?
The recipe specifically calls for skinless chicken legs.
What should I do if the sauce is not salty enough?
Taste the sauce before serving and add additional salt to preference if needed.
What tags are associated with this recipe?
Tags include Ethiopian cuisine, chicken stew, spicy, doro wat, comfort food, and healthy.
Does this recipe contain any sugar?
No, there is no sugar listed in the nutritional facts or ingredients.
Is the paprika used for spice or flavor?
The recipe notes that the 2 tablespoons of paprika are primarily for flavor and vibrant color.