Flavorful Ethiopian Doro Wat Recipe Easy Spiced Chicken Stew on Injera
A rich and aromatic Ethiopian chicken stew simmered with berbere spices and caramelized onions, served traditionally on injera flatbread. This recipe balances bold flavors with accessibility for a cozy, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Ethiopian
Ingredients
- 2 pounds (900 g) chicken drumsticks or thighs, skin removed
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 3 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 3 tablespoons butter or niter kibbeh (Ethiopian spiced clarified butter)
- 1 cup (240 ml) chicken broth or water
- 4 hard-boiled eggs, peeled
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 large piece of injera per person
Instructions
- Rinse chicken drumsticks and remove skin. Pat dry and set aside.
- In a large heavy-bottomed pot, melt butter or niter kibbeh over medium heat. Add thinly sliced onions and stir frequently for 25-30 minutes until deep golden and caramelized.
- Add minced garlic and grated ginger; cook for 2 minutes until fragrant.
- Sprinkle in berbere spice blend and stir well to coat onions. Cook for 3-4 minutes to toast spices.
- Mix in tomato paste and cook for another 5 minutes, stirring occasionally.
- Nestle chicken pieces into the pot, coating them with the onion-spice mixture.
- Pour in chicken broth or water, add salt to taste, cover, and reduce heat to low. Simmer gently for 35-40 minutes, turning chicken halfway through.
- About 10 minutes before the stew finishes, add peeled hard-boiled eggs to soak up flavors.
- Stir in fresh lemon juice just before serving to brighten the stew.
- Serve hot over injera, tearing pieces of injera to scoop up chicken, eggs, and sauce.
Notes
Caramelize onions slowly to develop natural sweetness and balance the heat of berbere. Adjust spice level by reducing berbere or mixing with smoked paprika. Use skinless chicken for better flavor absorption. If stew is too thick, add water or broth; if too thin, simmer uncovered to reduce. Serve with injera for authentic experience. Leftovers keep well refrigerated for 3 days or frozen for 2 months (without injera).
Nutrition
- Serving Size: 1 serving with injer
- Calories: 450
- Sugar: 7
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
Keywords: Ethiopian, Doro Wat, chicken stew, berbere, injera, spiced chicken, slow-cooked, traditional, comfort food