That’s it, my friends. I hope you enjoy this doro wat recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It is the National Dish of Ethiopia, so you can imagine its popularity. You may have encountered Doro Wat in Ethiopian restaurants, but making it at home is incredibly easy, and incredibly satisfying. It’s a one pot dish that cooks the chicken low and slow until it is fall off the bone tender. It’s an amazing, unique spice blend that I personally find rather addictive, and you can’t make this dish without it. It truly is a celebration of berbere. Let’s talk about how to make doro wat, shall we?
Chicken Thighs and Legs. Bone-in, skin removed. You can make this recipe with a whole chicken, cut up. You can also use boneless chicken, though bone-in is more traditional. Lemon Juice. Red Onions. You can use white or yellow onions, if desired. Canola Oil. Garlic. Ginger. Berbere Spice Mix. Paprika. Salt and Black Pepper. Tomato Paste. Water or Chicken Stock. Niter Kibbeh. Niter kibbeh is a spiced butter used in Ethiopian cooking. If you can’t find it, use ghee. Hard Boiled Eggs. For Serving. Chopped fresh parsley freshly squeezed lemon.
Cook the Onions. Cook the onions in a large pot for 15 to 20 minutes over medium heat, without oil or butter, over dry heat. You can use oil if needed, but you’ll get more caramelization over dry heat. Stir them very often to avoid sticking to the bottom of the pot. Tomato Paste. Stir in the tomato paste and cook for 5 minutes, stirring a bit. Water/Stock. Add the water (or stock) and bring to a boil. Simmer the Doro Wat/Chicken Stew. Add the chicken to the pot, then simmer 40 minutes. Boom! Done! Your doro wat is ready to serve. Doesn’t it smell fantastic in here? I love the aroma of all those amazing spices blooming in the kitchen. Makes me hungry! You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean, by Hawa Hassan (Author), Julia Turshen (affiliate link, my friends!) Flavors of Africa, by Evi Aki (affiliate link, my friends!)
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