Description
Doro Wat is a deeply flavorful Ethiopian chicken and egg stew characterized by slow-cooked onions, fragrant spices, and tender chicken thighs simmered in a rich berbere and niter kibbeh spiced sauce. This traditional dish, often served with injera, showcases complex layers of heat, aroma, and texture, making it a celebrated staple in Ethiopian cuisine.
Ingredients
Chicken and Eggs
- 8-10 bone-in chicken thighs
- 6 hard-boiled eggs (peeled)
Spices and Flavorings
- 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)
Other Ingredients
- 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)
To Serve
- Injera (Ethiopian flatbread)
Instructions
- Make ginger-garlic paste: Combine the minced ginger, garlic, and vegetable oil in a small bowl and set aside; this paste will infuse the stew with aromatic flavor.
- Cook onions: Place a large Dutch oven or heavy-bottomed pot over low heat on the stovetop. Add the minced onions without oil initially, stirring regularly as their natural moisture cooks them down. Gradually, the onions will caramelize and become fragrant over approximately 25-30 minutes. Add a little oil if the pan becomes too dry to prevent burning. Do not rush this step as it is crucial for the stew’s depth of flavor.
- Saute pastes: Add the prepared ginger-garlic paste and tomato paste to the caramelized onions. Stir and sauté for 2-3 minutes to meld the flavors and cook off raw tomato taste.
- Add berbere and water: Stir in the berbere spice blend and cook for about 1 minute to release its aroma. Pour in 2 cups of water and increase the heat to medium. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the spices to infuse.
- Incorporate niter kibbeh and spices: Stir in the niter kibbeh along with korarima, black pepper, nutmeg, and salt. Continue simmering for another 5 minutes for the butter and spices to integrate fully.
- Cook chicken: Add the bone-in chicken thighs to the pot. Reduce heat to low, cover the pot, and let the chicken cook gently until very tender, about 1 hour. If the sauce thickens too much during cooking, add small amounts of water as needed to maintain moisture and a saucy consistency.
- Add eggs and simmer: Gently stir in the peeled hard-boiled eggs, continue to simmer on low heat for approximately 10 minutes to heat the eggs through and meld flavors.
- Adjust and serve: If you prefer a thinner sauce, add a bit more water at this point. Taste and adjust salt as needed. Serve hot with injera and plenty of the rich sauce.
Notes
- Caramelizing the onions slowly is essential for authentic flavor; don’t skip or rush this step.
- Niter kibbeh is spiced clarified butter; if unavailable, you can substitute with unsalted butter but note that the flavor profile will be less complex.
- Berbere spice blend varies in heat; adjust quantity if you prefer a milder stew.
- Injera is traditional Ethiopian flatbread used to scoop the stew; if unavailable, serve with rice or flatbread.
- Keep an eye on the stew as it simmers to add water if the sauce reduces too much to prevent scorching.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
