Ethiopian Doro Wat with Chicken, Berbere and Boiled Eggs
Ethiopian Doro Wat is a spicy chicken stew with berbere spice and hard-boiled eggs, slow-cooked for 90 minutes.
Doro Wat is a signature Ethiopian dish, rich in spices and flavor. This stew is a celebration of texture and warmth, anchored by tender chicken and eggs.
Why This Recipe Works
Layered flavors: The combination of berbere spice and sautéed onions creates a deep, complex flavor.
Moist chicken: Slow-cooking the chicken in broth ensures it remains tender and juicy.
Balanced spice: Berbere adds a robust heat that is balanced by the richness of the eggs.
Chef's Pro Tip: For best results, marinate the chicken in berbere overnight to enhance the flavors.
Prep Time
20 min
Cook Time
70 min
Total Time
90 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat vegetable oil in a large pot over medium heat; sauté onions until translucent.
- 2
Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- 3
Stir in berbere spice, salt, and pepper; cook for 1-2 minutes to release flavors.
- 4
Add chicken drumsticks, browning them on all sides for about 5 minutes.
- 5
Pour in chicken broth, bring to a simmer, and cover; cook for 60 minutes.
- 6
Add hard-boiled eggs, allowing them to absorb flavors for the last 10 minutes.
- 7
Finish with lemon juice, adjust seasoning, and serve with injera.
Nutrition Facts
Per serving
fat
25g
carbs
20g
fiber
3g
sodium
600mg
protein
30g
calories
450
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