Doro Wat Chicken

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Servings: 6 Difficulty: Intermediate
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A rich, spicy Ethiopian stew with tender chicken and hard-boiled eggs in a deep red sauce.
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Doro Wat is the national dish of Ethiopia, renowned for its deep, complex flavors and vibrant red color. This hearty stew features tender chicken pieces and hard-boiled eggs simmered slowly in a robust sauce made from berbere spice, onions, garlic, and ginger. The result is a dish that is both spicy and aromatic, with a thick, velvety texture that clings beautifully to injera bread. Perfect for special gatherings or a comforting weeknight dinner, this traditional recipe offers a warming experience that balances heat with earthy undertones. It requires patience to develop its full flavor profile, rewarding you with a memorable meal that highlights the best of Ethiopian cuisine.

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Doro Wat Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 59.8

Description

Doro Wat is the national dish of Ethiopia, renowned for its deep, complex flavors and vibrant red color. This hearty stew features tender chicken pieces and hard-boiled eggs simmered slowly in a robust sauce made from berbere spice, onions, garlic, and ginger. The result is a dish that is both spicy and aromatic, with a thick, velvety texture that clings beautifully to injera bread. Perfect for special gatherings or a comforting weeknight dinner, this traditional recipe offers a warming experience that balances heat with earthy undertones. It requires patience to develop its full flavor profile, rewarding you with a memorable meal that highlights the best of Ethiopian cuisine.

Ingredients

Directions

  1. Cut the whole fryer chicken (about 3 pounds) into 8 serving pieces.
  2. Place the chicken pieces in a bowl and marinate in the juice of 1 lime for one hour.
  3. Peel and thinly slice 5 cups of red onions.
  4. In a heavy saucepan, sauté the sliced onions in 2 tablespoons of the spiced butter over low heat.
  5. Cover the pot and cook the onions until they are very tender and caramelized, but not browned, stirring occasionally.
  6. Add the remaining spiced butter to the pot along with the berbere sauce, dry red wine, crushed garlic, cayenne pepper, and grated fresh ginger.
  7. Stir in 1/2 cup of water and mix well to combine the sauce ingredients.
  8. Bring the sauce to a simmer and add the marinated chicken pieces.
  9. Cover and cook for 30-40 minutes, or until the chicken is tender, adding more water if necessary to prevent the sauce from drying out.
  10. Taste the sauce and add salt to taste.
  11. Add 4 peeled hard-boiled eggs to the pot and heat through gently.
  12. Top with freshly ground black pepper and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ethiopian, doro wat, chicken stew, berbere, spicy, onions, hard boiled eggs, african, comfort food, spice blend, ginger, garlic, red wine, slow cooked, traditional, main course, dinner, flavorful, aromatic, hearty
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