Doro Wot is the national dish of Ethiopia, renowned for its intense, fiery flavor and rich texture. This traditional stew features chicken pieces simmered slowly in a thick, dark sauce made from berbere spice blend, garlic, ginger, and caramelized onions. The deep red color and complex heat come from the slow cooking process, which melds the aromatics into a luxurious paste. Traditionally served over injera, a spongy fermented bread, this dish is often accompanied by hard-boiled eggs tucked into the sauce. It is a celebratory meal, perfect for holidays or special gatherings, offering a warm, spicy, and deeply satisfying experience that captures the essence of Ethiopian cuisine.
Doro Wot (Chicken Stew
Description
Doro Wot is the national dish of Ethiopia, renowned for its intense, fiery flavor and rich texture. This traditional stew features chicken pieces simmered slowly in a thick, dark sauce made from berbere spice blend, garlic, ginger, and caramelized onions. The deep red color and complex heat come from the slow cooking process, which melds the aromatics into a luxurious paste. Traditionally served over injera, a spongy fermented bread, this dish is often accompanied by hard-boiled eggs tucked into the sauce. It is a celebratory meal, perfect for holidays or special gatherings, offering a warm, spicy, and deeply satisfying experience that captures the essence of Ethiopian cuisine.Ingredients
Directions
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Peel and finely chop the onions, then cook them over very low heat without any fat, stirring constantly.
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Continue cooking the onions until all moisture has evaporated and they begin to turn slightly brown and translucent.
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Add the butter to the onions and continue cooking over low heat for 15 to 20 minutes, stirring frequently.
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Add a tablespoon of hot water occasionally to prevent sticking, maintaining a pasty texture.
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Stir in the berbere spice blend (Ethiopian chili powder) and mix thoroughly with the onion paste.
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Simmer the spice paste for 30 to 45 minutes, stirring frequently to prevent burning; add hot water as needed to keep it moist but not soupy.
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Be careful not to let the chili powder burn, as it will turn bitter; maintain low heat throughout this process.
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Add the mashed garlic and ginger to the sauce and simmer for an additional 15 minutes.
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While the sauce cooks, wash the chicken pieces and soak them in salted lemon water.
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Squeeze the chicken pieces dry and make small slits in the meat to allow the sauce to penetrate.
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Add the chicken pieces to the simmering sauce and cook uncovered until the meat is tender, about 30 to 40 minutes.
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Stir occasionally to ensure even cooking and adjust seasoning with salt, pepper, or nutmeg to taste.
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Slit the hard-boiled eggs lengthwise and add one egg per serving to the stew.
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Cook just long enough to heat the eggs through without breaking them.
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Serve hot with injera bread for scooping up the spicy sauce and chicken.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 89.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 30.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
