Doro Wot (Ethiopian Spicy Chicken Stew)
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Doro Wot (Ethiopian Spicy Chicken Stew)

November 15, 2019

Doro wot or doro wat is a rich and flavorful Ethiopian spicy chicken stew. Slowly simmered in a blend of robust spices.

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This is the first Ethiopian dish I learned to cook. It has a rich thick sauce that is so delicious and easy to make! My family’s favorite.

Ethiopian Cuisine

Strong, spicy flavors and rich stews characterize Ethiopian cuisine, giving it a unique flair.

It consists of vegetables and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, made out of fermented teff flour.

Ethiopian platter with different dishes.

When eating Ethiopian food use your hands! Eating with your hands is a standard practice in Ethiopia. It may require some getting used to but practice makes perfect, and only use your right hand to eat!

Ingredients for Making Doro Wot (Ethiopian Spicy Chicken Stew)

The ingredients for making this chicken stew are very simple, red onion, lots of garlic and grated ginger. That is your base for an amazing thick sauce.

You’ll need a special spice called berbere.

Berbere is a spice blend used to season many Ethiopian dishes.

I used Asli Berbere to make this spicy chicken stew.

How to Make Doro Wot

Start by placing the onions in a medium saucepan, cook it without any fat until all the water has evaporated.

Add niter kibbeh (spiced butter) and let it cook on low for 10 minutes. Then add garlic, ginger, tomato paste, and berbere and let it cook for 5 minutes.

You’ll get a rich sauce with a beautiful aroma!

plate with injera, lentils and beef

Brown some chicken legs, add them to the sauce with a splash of cooking wine and let it simmer while you peel some hard-boiled eggs.

I like to use chicken drumsticks for this dish and cook it until the meat almost falls apart because it’s a lot easier to tear it when you are eating with your hands.

Traditionally doro wat is served with injera (sourdough flatbread). Recipe coming soon! ☺️ but it can also be served with some rice.

Enjoy making Ethiopian food at home!

Come check out my post on How to Make Ethiopian Food at Home (Ingredients) and come back next week for more Ethiopian recipes.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

5 from 3 votes
Doro Wot (Ethiopian Spicy Chicken Stew)
Doro Wot (Ethiopian Spicy Chicken Stew)
Prep Time
15 mins
Cook Time
1 hr
 

Doro wot or doro wat is a rich and flavorful spicy chicken stew. Slowly simmered in a blend of robust spices.

Course: Main Course
Cuisine: Ethiopian
Servings: 4
Calories: 334 kcal
Author: Lizet Bowen
Ingredients
  • 2 red onions, finely chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh ginger
  • 4 tablespoons spiced butter (niter kibbeh)
  • 3 tablespoons berbere
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 8 skinless, bone-in chicken drumsticks (about 2 pounds)
  • 2 teaspoons vegetable oil
  • 1/2 cup chicken broth
  • 1 teaspoon salt or to taste
  • 4 hard-boiled eggs
Instructions
  1. Put the onions in a large skillet over medium heat. Cook, stirring constantly, until water evaporates, about 10 minutes, taking care not to burn them. You may need to reduce the heat as the onions dry out. Add spiced butter and simmer on low for about 5 minutes. Add ginger, garlic, tomato paste, and berbere. Simmer for 10 to 15 minutes, adding enough wine to make it a thick sauce.

  2. In a medium skillet brown chicken drumsticks with 2 teaspoons of vegetable oil. Add chicken to the sauce and simmer over very low heat for about 30 minutes, stirring occasionally, until the liquid is reduced and the sauce is very thick, occasionally spooning the sauce over the chicken.

  3. 10 minutes before turning off the stove, add hard-boiled eggs.

  4. Serve hot with rice or injera.

Recipe Notes

If you want to serve doro wot with rice, you might want a runnier sauce, add chicken broth if desired. 

3 tablespoons of berbere, makes this stew mild.

Doro Wot (Ethiopian Spicy Chicken Stew)

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