Doro Wat – Authentic Ethiopian Berbere-Spiced Chicken Stew

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ethiopian berbere traditioal recipe

Doro Wat is an Ethiopian stew using the wonderfully fragrant spice blend, Berbere. It’s one of the most famous African dishes and easily one of my favorite one-pot wonders. There are many variations around from beef to vegetarian options like lentils and beans.

In my version, I use chicken thighs, as I love how tender they stay even after a decent cooking time. I add the authentic finishing touch of some boiled eggs which not only bulks the dish out (making it a super-economical dinner), but it adds another protein element and the neutral flavor of the eggs soaks up all of the delicious spiced juices.

As with most African spices, our Ethiopian Berbere blend is a hot one, so taste as you go and judge how much heat you’d like.

Spices used in this recipe

  • ethiopian berbere lentil wat curry

    Ethiopian Berbere – Med

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    Ethiopian Berbere – Med

    Product description

    This blend has been moved into our new range of flavours of the world
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    SKU: B00435


  1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

  2. Heat 2tbsp of the ghee or butter along with the olive oil in a heavy-based pot. Add the onions and saute 5 min. Add the garlic, ginger, and saute 2 min.
    Add the berbere and the 2 remaining tablespoons of butter and saute, 2min.

  3. Add the chicken, stock, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

  4. Once finished cooking, season with salt,
    Add the boiled eggs and simmer on low heat, covered, for another 5 minutes.
    Serve with bread or rice and enjoy!

One thought on “Doro Wat – Authentic Ethiopian Berbere-Spiced Chicken Stew

  1. richard.m.wardle says:

    I made this tonight and it was delicious. My wife and I really, really enjoyed it. I agree that the chicken thighs were lovely and tender. The hard boiled eggs really added to the meal. I really liked the texture of the pureed onion – I’ve never done that before, but will again.

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