Print

Flavorful Ethiopian Doro Wat Chicken Stew Recipe

Ethiopian Doro Wat chicken stew - featured image
Print Recipe

A rich and deeply spiced Ethiopian chicken stew made with slow-caramelized onions, berbere spice, and tender bone-in chicken thighs, traditionally served with injera bread.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs
  • 4 large yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 3 tablespoons berbere spice
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken broth
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste
  • 6 hard-boiled eggs, peeled
  • 1 large round injera bread

Instructions

  1. Rinse and pat dry the chicken thighs. Season generously with salt and pepper. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onions and cook, stirring frequently, for about 30-40 minutes until deep golden brown and sweet.
  3. Stir in the minced garlic and grated ginger, cooking for 2-3 minutes until fragrant.
  4. Sprinkle the berbere spice over the onion mixture, stirring to coat evenly. Add the tomato paste and cook for another 5 minutes to develop flavor and reduce acidity.
  5. Nestle the chicken thighs into the sauce, turning them to coat well with the spiced onion mixture. Let the chicken brown slightly for about 5 minutes.
  6. Add 2 cups of chicken broth. Bring the stew to a gentle simmer, then reduce heat to low and cover. Cook for about 40 minutes, turning the chicken every 10-15 minutes.
  7. While the stew simmers, boil eggs for 10 minutes, then peel them. Add the eggs to the stew during the last 10 minutes to soak up flavor.
  8. Taste the stew and adjust salt and pepper as needed. Let it rest covered off the heat for 5 minutes before serving.
  9. Serve hot with torn pieces of injera bread to scoop up the stew and eggs.

Notes

Do not rush the onion caramelization; slow cooking for 30-40 minutes is crucial for flavor. Stir often to prevent burning. If stew is too thick, add water or broth; if too thin, increase heat uncovered to reduce. Start with less berbere spice if sensitive to heat and adjust to taste. Bone-in chicken thighs keep the meat juicy and add depth to the broth.

Nutrition

Keywords: Ethiopian, Doro Wat, chicken stew, berbere spice, injera, authentic, spicy, slow-cooked, bone-in chicken

Find it online: https://emmaoven.com/flavorful-ethiopian-doro-wat-chicken-stew-recipe-easy-authentic-guide/