Name: Doro Wat – Ethiopian Chicken and Egg Stew Recipe
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Cuisine: Ethiopian
Ingredients: 8-10 bone-in chicken thighs; 6 hard-boiled eggs (peeled); 10 cloves garlic (minced); 3 inches ginger (minced, about 50 g); 1/2 cup berbere spice blend; 1 tsp korarima (or green cardamom seeds); 1/2 tsp black pepper; 1/2 tsp nutmeg; 1 tsp salt (or to taste); 2 tbsp vegetable oil; 6 medium red onions (minced or finely chopped, about 6 cups or 900 grams); 2 tbsp tomato paste; 2 cups water (approximate); 1/3 cup niter kibbeh (Ethiopian spiced clarified butter); Injera (Ethiopian flatbread)

Print Recipe· 4.4 from 3 reviews

If you have a fondness for deeply flavorful and soul-warming dishes, then the Doro Wat – Ethiopian Chicken and Egg Stew Recipe is destined to become one of your favorites. This traditional Ethiopian stew boasts tender, slow-cooked chicken thighs swimming in a richly spiced, caramelized onion and berbere-infused sauce, perfectly complemented by silky hard-boiled eggs. Every spoonful feels like a celebration of bold spices and comforting textures, creating a unique taste experience that draws you in and leaves you craving more. Whether you’re exploring Ethiopian cuisine for the first time or a longtime fan, this recipe is a wonderful gateway to both authenticity and deliciousness.

Ingredients You’ll Need

Doro Wat - Ethiopian Chicken and Egg Stew Recipe - Recipe Image

Making an unforgettable Doro Wat – Ethiopian Chicken and Egg Stew Recipe starts with a handful of simple, yet incredibly impactful ingredients. Each component plays a vital role, from the caramelized red onions setting the base to the aromatic berbere spice bringing vibrant warmth and color to the stew.

Bone-in chicken thighs: The perfect cut to stay juicy and tender during the long simmer.
Garlic (minced): Adds pungent depth and a subtle bite that melds beautifully with the spices.
Fresh ginger (minced): Offers a bright and slightly peppery note that balances the richness.
Vegetable oil: Helps blend the ginger and garlic into a fragrant paste and keeps the onions from sticking.
Red onions (minced): The soul of the stew—slow-caramelized to develop sweetness and depth.
Tomato paste: Provides umami richness and a hint of acidity to round out the flavors.
Berbere spice blend: The essential Ethiopian spice mix that brings smoky heat and complexity.
Water: To create the stew’s luscious sauce and help meld all ingredients during cooking.
Niter kibbeh: Spiced clarified butter that infuses every bite with subtle layers of flavor.
Korarima (green cardamom seeds): Adds a fragrant, citrusy note that lifts the dish.
Black pepper: For a gentle kick and added depth.
Nutmeg: A warm, sweet spice that enhances the savory elements.
Salt: To bring all flavors into perfect harmony.
Hard-boiled eggs (peeled): A signature touch that absorbs the sauce’s goodness.
Injera: The traditional Ethiopian flatbread perfect for soaking up every savory bite.

How to Make Doro Wat – Ethiopian Chicken and Egg Stew Recipe

Step 1: Prepare the Ginger-Garlic Paste

Start by combining the minced ginger, garlic, and vegetable oil to form a fragrant paste. This powerful flavor base will be the heart of your stew, layering spicy warmth from the ginger with the sharpness of garlic, held together by the oil. Set this aside while you start working on the onions.

Step 2: Caramelize the Onions

Place a large Dutch oven over low heat without any oil initially and add your finely minced red onions. Let them cook slowly, stirring often to encourage the natural sugars to release and caramelize. This step is critical and requires patience—about 25 to 30 minutes of loving attention. The onions transform from sharp and pungent to sweet, soft, and richly fragrant, forming the stew’s essential flavor foundation.

Step 3: Build the Flavor Base

Once the onions are gloriously caramelized, stir in your ginger-garlic paste and tomato paste. Cook this mixture for 2 to 3 minutes, stirring frequently, so the tomato paste deepens in flavor and the garlic and ginger release their wonderful aromas.

Step 4: Add the Spices and Simmer

Sprinkle in the berbere spice mix and stir well, allowing the heat and complexity of the spices to bloom for about a minute. Pour in 2 cups of water and bring the pot to a gentle simmer over medium heat. Let it cook lightly for 5 minutes to marry the intense flavors together beautifully.

Step 5: Incorporate Niter Kibbeh and Additional Spices

Add the niter kibbeh along with korarima, black pepper, nutmeg, and salt. These ingredients provide rich, buttery notes and subtle aromatic highlights that are quintessentially Ethiopian. Stir to combine and simmer for another 5 minutes, allowing each spoonful to become densely flavored with tradition.

Step 6: Cook the Chicken

Add your chicken thighs to the pot, nestling them into the flavorful sauce. Reduce the heat to low and cover the stew, letting it gently cook for about an hour until the chicken is fall-off-the-bone tender. Keep an eye on the sauce and add small amounts of water if it gets too thick or begins to sputter—richness is wonderful, but you want just the right consistency.

Step 7: Add the Hard-Boiled Eggs

Finally, nestle in the peeled hard-boiled eggs and let them simmer gently for an additional 10 minutes. The eggs soak up the luscious stew flavors, creating a wonderful contrast to the tender chicken and thick sauce.

Step 8: Final Seasoning and Adjustments

If you prefer a thinner stew, now’s the time to add a splash more water. Give the stew a final taste, adjusting salt if needed. Serve piping hot with fresh injera to soak up every bit of that delicious, spiced sauce.

How to Serve Doro Wat – Ethiopian Chicken and Egg Stew Recipe

The image shows a white plate filled with a rich dark red-brown stew. The stew has two main layers: the thick sauce which is smooth and glossy with oily patches around the edges, and several pieces of cooked meat and whole eggs submerged and partially visible in the sauce. The meat pieces are textured, coated fully with the sauce, and vary in size, while the eggs are smooth and stained with the sauce, placed prominently near the center. The plate sits on a white marbled surface, enhancing the deep colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or cilantro adds a bright, herby contrast to the deep, spicy stew. Some also love a few thinly sliced red onions or mild chili slices on the side to add crunch and a touch of heat. These simple garnishes can elevate the presentation and make the experience even more vibrant.

Side Dishes

Traditionally, Doro Wat – Ethiopian Chicken and Egg Stew Recipe is served with injera, a sourdough flatbread that is perfect for scooping up hearty spoonfuls of stew. For a heartier meal, serve alongside simple sautéed greens or lentils. The mildness of these sides balances the rich, spicy stew beautifully.

Creative Ways to Present

For a communal feast, serve the stew family-style in a large clay or earthenware dish set atop stacked injera, inviting everyone to dig in with their hands and share stories. You can also present individual portions in pretty bowls garnished with boiled eggs halved and a dash of paprika or smoked chili powder for an extra pop of color.

Make Ahead and Storage

Storing Leftovers

This stew actually benefits from sitting overnight, as the flavors deepen and mingle beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a fantastic post-dinner treat or a ready-to-go lunch option.

Freezing

The robust sauces and tender chicken freeze exceptionally well. Portion the stew (without eggs, if preferred) into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Freeze eggs separately or add fresh ones upon reheating to keep the best texture.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of water to loosen the sauce if it has thickened during refrigeration or freezing. If you froze the eggs separately, add them in once the stew is hot, letting them warm through for a few minutes.

FAQs

What is berbere, and can I substitute it?

Berbere is a traditional Ethiopian spice blend made from chili peppers, garlic, ginger, basil, and other spices. While a substitute blend won’t be exactly the same, mixing chili powder, paprika, cinnamon, coriander, and fenugreek can work in a pinch, though seeking out authentic berbere will give the best results.

Can I use boneless chicken instead of bone-in thighs?

While boneless chicken can be used, bone-in thighs provide more flavor and stay juicier during the slow cooking. The bones release additional richness into the sauce, making the dish more authentic and delicious.

Is this dish very spicy?

The heat level depends on the berbere spice blend used. Traditional berbere can be quite spicy, but you can adjust the amount or seek milder versions to suit your spice tolerance without losing the signature flavor.

Can I make Doro Wat vegetarian?

While this recipe centers on chicken and eggs, you can adapt the spice base and onions to create a similar stew using hearty vegetables like mushrooms, potatoes, or lentils. The rich berbere and niter kibbeh flavors will still shine through.

What is niter kibbeh and is there a substitute?

Niter kibbeh is a spiced clarified butter infused with herbs and spices, adding a unique depth to Ethiopian dishes. If unavailable, you can substitute regular unsalted butter or ghee, though the complex flavor of niter kibbeh is hard to replicate exactly.

Final Thoughts

Embracing the warmth and bold flavors of Doro Wat – Ethiopian Chicken and Egg Stew Recipe opens a doorway to one of the most beloved dishes in Ethiopian cuisine. It’s a dish that invites slow cooking, shared meals, and plenty of enthusiasm at the table. I encourage you to dive in, savor every moment of the process, and enjoy the rich tapestry of flavors that this gorgeous stew offers. Your taste buds—and your friends and family—will thank you!