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ethiopian dor wat chicken stew with chicken thighs and hard boiled eggs

Ethiopian Doro Wat (Chicken Stew)

Diana Rattray
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!
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Servings 4 servings
Calories 787
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Course African Food, Chicken Thighs, Stews
Cuisine African
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients
  

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

Instructions

  • 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.
  • 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.
  • 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..
  • Add the peeled hard-boiled eggs to the pot and heat through.
  • Doro wat is traditionally served with injera, but naan, roti, and chapati are also great.

Notes

Quick Homemade Niter Kibbeh (Ethiopian Spiced Ghee)

Use this if you want to make your own instead of buying premade:
  • 1 cup unsalted butter
  • 2 cloves garlic, smashed
  • 1 to 2 tablespoons minced onion or shallot
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom (or 3 crushed cardamom pods)
  • 1 pinch ground cinnamon or a tiny stick
  • Optional additions: a pinch of fenugreek, a bay leaf, or a small piece of dried chile
Simmer everything gently until the milk solids separate and turn lightly golden. Strain the butter through cheesecloth to remove solids. Store chilled.
(This yields about 3/4 cup and keeps for weeks.)

Nutrition

Calories: 787kcalCarbohydrates: 16gProtein: 47gFat: 58gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 449mgSodium: 596mgPotassium: 760mgFiber: 2gSugar: 6gVitamin A: 472IUVitamin C: 12mgCalcium: 72mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword african food, chicken stew, doro wat, ethiopian chicken stew, hard-boiled eggs
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