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Ethiopian Doro Wat (Chicken Stew)

ethiopian dor wat chicken stew with chicken thighs and hard boiled eggs
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Doro wat is a famous Ethiopian chicken stew that is flavored with a special ghee, Berbere seasoning, and chicken thighs. It’s a dish you’ll make again and again, and easy enough for any night of the week!

Ingredients

Scale
  • 2 pounds boneless chicken thighs
  • Kosher salt
  • 2 tablespoons lemon juice
  • 4 tablespoons niter kibbeh ghee (divided)
  • 2 cups finely chopped onion
  • 2 to 3 tablespoons Berbere seasoning (or to taste, can be spicy)
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons tomato paste
  • 1/4 teaspoon ground black pepper
  • 1 to 1 1/3 cups chicken stock
  • 4 large eggs (hard-boiled)

Instructions

  1. Cut the chicken thighs into strips and place in a nonreactive bowl; sprinkle with kosher salt. Add the lemon juice and toss to coat. Refrigerate while you prepare the remaining ingredients.
  2. Melt 2 tablespoons of the ghee in a large skillet over medium-low heat. Add the chopped onions and cook, stirring frequently, for about 20 to 30 minutes, or until they are lightly browned.
  3. Add the remaining ghee, the berbere seasoning, garlic, ginger, tomato paste, pepper, and chicken stock. Blend well. Add the chicken pieces and bring the mixture to a simmer. Reduce the heat to low and cook for about 25 to 35 minutes, or until the chicken thighs are tender. Add more stock if necessary and spoon the sauce mixture over the chicken from time to time..
  4. Add the peeled hard-boiled eggs to the pot and heat through.
  5. Doro wat is traditionally served with injera, but naan, roti, and chapati are also great.

Find it online: https://classic-recipes.com/ethiopian-doro-wat/