Doro Wat (Ethiopian Chicken Stew)

Doro Wat is Ethiopia's most beloved dish — a deeply spiced, slow-simmered chicken stew built on a rich base of caramelized onions and fragrant berbere spice blend. Served with hard-boiled eggs and spongy injera bread, it is the centerpiece of any Ethiopian feast.

Ingredients

• 1.2 kg bone-in chicken pieces (legs and thighs)
• 3 tbsp lemon juice
• 1 tsp salt
• 4 pcs large yellow onions
• 4 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 4 tbsp berbere spice blend
• 6 clove garlic cloves
• 1 tbsp fresh ginger
• 120 ml dry red wine
• 240 ml chicken stock
• 2 tbsp tomato paste
• 4 pcs hard-boiled eggs
• 0.5 tsp ground cardamom
• 0.5 tsp ground black pepper
• injera or flatbread
• fresh cilantro or parsley

Instructions

1. In a large bowl, combine the chicken pieces with lemon juice and 1 tsp salt. Rub the marinade all over the chicken, making sure it gets into the scored cuts. Let it rest at room temperature for 20–30 minutes. This step helps tenderize the meat and removes any gamey aroma.
2. Place a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add the finely chopped onions to the DRY pot — no oil yet. Cook the onions, stirring frequently, for 15–20 minutes until they are completely softened, dry, and starting to turn golden. This dry-frying step is the traditional Ethiopian technique that builds a deep, sweet base for the stew without burning.
3. Add the niter kibbeh (or butter) to the caramelized onions. Stir in the berbere spice blend and cook for 5 minutes over medium heat, stirring constantly, until the fat is richly colored red and the spices are beautifully toasted and fragrant.
4. Add the minced garlic, grated ginger, and tomato paste to the pot. Stir and cook for 2–3 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
5. Pour in the red wine and chicken stock. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
6. Add the marinated chicken pieces to the pot in a single layer. Stir to coat them in the sauce. Add ground cardamom and black pepper. Bring back to a simmer, then reduce heat to low. Cover and cook for 35–40 minutes, turning the chicken occasionally, until the chicken is fully cooked through and beginning to fall off the bone.
7. Uncover the pot and nestle the scored hard-boiled eggs into the stew. Gently press them down so they are submerged in the sauce. Simmer uncovered for a further 15 minutes, allowing the sauce to reduce and thicken and the eggs to absorb the vibrant red flavors. Taste and adjust salt and berbere as needed.
8. Remove the pot from heat and let the stew rest for 5 minutes. Serve the Doro Wat directly from the pot (or a traditional clay dish) over or alongside injera flatbread. Place one whole egg per serving into each bowl. Garnish with fresh cilantro or parsley and serve immediately.