Ethiopian Doro Wat

Name: Ethiopian Doro Wat
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: African
Ingredients: 2 pounds (800 grams) chicken thighs and drumsticks; 1 small lemon, juiced; 6 tablespoons vegetable oil, clarified butter, ghee, or niter kibbeh, fragrant butter; 6 large red onions, chopped; 2 tablespoons berbere spice mix, more or less to taste; 1 (1-inch) piece) fresh ginger, peeled and finely chopped; 2 to 3 cloves garlic, finely chopped; Salt, to taste; 11 ounces (450 milliliters) water, or chicken stock, add as needed; 1 tablespoon garam masala; 6 large hard-boiled eggs, peeled

An Ethiopian doro wat is a sweet and spicy chicken stew featuring an onion base, often served traditionally with injera.

⭐ 4.1 (95 reviews) Prep: 20 minCook: 120 minTotal: 140 minYields: 6 servings

Category Tags:

Lunch Dinner Entree

Cuisine Tags:

African

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Instructions

Marinate chicken in lemon juice and refrigerate.
Heat 2 tablespoons oil or butter in a large pot over medium-low heat; cook onions for one hour until a sweet paste forms, stirring occasionally.
Add remaining 4 tablespoons oil or butter, then add berbere spice, ginger, and garlic; fry until fragrant, adjusting berbere to taste.
Add chicken, stock, and 1 teaspoon salt to the pot. Simmer on low for 40 minutes until chicken cooks.
Halfway through simmering, sprinkle garam masala over the wat and stir.
Stir boiled eggs into the wat. Adjust salt as desired.
Serve with injera, Indian flatbread, or rice.

Nutritional Info (per serving)

Calories: 616 kcal

Carbohydrate: 20 g

Cholesterol: 382 mg

Fiber: 3 g

Protein: 46 g

Saturated Fat: 9 g

Sodium: 692 mg

Sugar: 8 g

Fat: 41 g

Unsaturated Fat: 0 g