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Doro Wot (Ethiopian Spicy Chicken Stew)

Doro Wot (Ethiopian Spicy Chicken Stew)

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
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 334 kcal
Author Lizet Bowen


  • 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


  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.