Doro Wat (Ethiopian Chicken Stew)

Name: Doro Wat (Ethiopian Chicken Stew)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 3 lbs bone-in chicken legs and thighs, skin removed, scored; 4 medium yellow onions, finely chopped; 4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee; 4 tbsp berbere spice blend; 6 garlic cloves, minced; 2 tsp fresh ginger, grated; 2 cups low-sodium chicken broth (gluten-free certified); 2 tbsp tomato paste; 4 large eggs, hard-boiled, peeled, pierced all over; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh lemon juice

Ethiopia's beloved spiced chicken stew slow-cooked in a deeply aromatic berbere and caramelized onion base with clarified butter, finished with hard-boiled eggs that soak up the rich sauce. Serve over injera or with crusty bread.

105 minMediumServes 4440 cal/serving

EthiopianDinnerStovetopHigh ProteinLow CarbGluten-FreeCorn-Free

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Ingredients

3 lbs bone-in chicken legs and thighs, skin removed, scored
4 medium yellow onions, finely chopped
4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee
4 tbsp berbere spice blend
6 garlic cloves, minced
2 tsp fresh ginger, grated
2 cups low-sodium chicken broth (gluten-free certified)
2 tbsp tomato paste
4 large eggs, hard-boiled, peeled, pierced all over
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp fresh lemon juice

Instructions

1

Place 4 medium finely chopped yellow onions in a large, dry heavy-bottomed pot over medium-low heat. Cook, stirring frequently, until the onions are very soft and beginning to color, about 20 minutes. The dry-caramelizing is essential for depth of flavor.
2

Add 4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee and stir to coat the onions. Cook 2 minutes more.
3

Add 4 tbsp berbere spice blend, 6 minced garlic cloves, 2 tsp grated fresh ginger, and 2 tbsp tomato paste. Stir constantly for 2 to 3 minutes until the spices are toasted and fragrant.
4

Nestle 3 lbs skin removed, scored bone-in chicken legs and thighs into the pot. Pour in 2 cups low-sodium chicken broth (gluten-free certified) and stir to combine. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to low.
5

Cover and simmer, turning the chicken occasionally, for 40 to 45 minutes until the chicken is very tender and nearly falling off the bone, and reaches an internal temperature of 165°F (74°C).
6

Add 4 hard-boiled, peeled, pierced all over large eggs to the pot and gently stir them into the sauce. Simmer uncovered for 10 more minutes so the eggs absorb the flavor.
7

Stir in 2 tsp fresh lemon juice, taste and adjust seasoning. Serve over injera or with crusty bread, making sure each serving gets at least one egg.

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Questions

How much time should I plan for Doro Wat (Ethiopian Chicken Stew)?

As written, 105 minutes: 30 of prep and 75 of cooking. The longest single stretch is step 5, at 45 minutes.

What internal temperature should Doro Wat (Ethiopian Chicken Stew) reach?

For Doro Wat (Ethiopian Chicken Stew), the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of berbere in Doro Wat (Ethiopian Chicken Stew)?

The entry for Doro Wat (Ethiopian Chicken Stew) calls for 4 tbsp berbere spice blend. In its place: Mix paprika and cayenne, three parts to one, with pinches of ground ginger, coriander, cardamom and cumin.

How hot is Doro Wat (Ethiopian Chicken Stew)?

Yes, it is properly hot. The heat in Doro Wat (Ethiopian Chicken Stew) comes from 4 tbsp berbere spice blend. For a milder plate, halve the berbere; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Doro Wat (Ethiopian Chicken Stew) gluten-free?

Yes. As written, nothing in the ingredient list for Doro Wat (Ethiopian Chicken Stew) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the berbere and the broth.

Does Doro Wat (Ethiopian Chicken Stew) contain eggs?

Yes: 4 large eggs, hard-boiled, peeled, pierced all over. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Doro Wat (Ethiopian Chicken Stew)?

One serving (the recipe makes 4) has 38 g of protein in about 440 calories, alongside 14 g carbohydrate and 16 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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