Doro Wat – Ethiopia’s Fiery Chicken Stew

Rich with berbere spice and niter kibbeh, this iconic dish brings bold, smoky depth to every bite.

Ingredients:

• 1 kg chicken thighs (skinless; bone-in for depth, boneless for ease)
• 2 large onions, very finely chopped (the heart of the stew’s base)
• 3–4 tbsp niter kibbeh (Ethiopian spiced clarified butter) or ghee
• 2–3 tbsp berbere spice blend (adjust for heat tolerance)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 cup chicken broth or water
• Salt, to taste
• 4 hard-boiled eggs (optional, but traditionally included)

> Optional twist: Add a pinch of smoked paprika or fenugreek for extra depth.

Instructions:

1. Caramelize the Onions (No Oil): In a heavy pot or pan, sauté chopped onions dry over medium-low heat, stirring frequently for 15–20 minutes until deeply golden. This slow process builds the stew’s signature richness.
2. Build the Base: Add niter kibbeh (or ghee), garlic, ginger, and berbere. Stir for 2–3 minutes until aromatic and rust-colored.
3. Add Tomato & Chicken: Stir in tomato paste to deepen flavor, then add chicken. Coat thoroughly in the spiced mixture.
4. Simmer: Pour in broth or water. Reduce heat to low, cover, and cook for 30–40 minutes, or until chicken is tender and sauce has thickened into a luxurious red gravy.
5. Finish with Eggs: Nestle in hard-boiled eggs during the final 10 minutes of cooking so they soak up flavor.

6. Serve: Spoon the stew over warm injera for an authentic experience—or with fluffy rice if preferred.

Tips:

• For a richer stew, marinate chicken in lemon juice and a touch of berbere before cooking.
• If you can, use homemade niter kibbeh and freshly ground berbere—it makes a world of difference.