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---
title: "Doro Wat"
region: "African"
course: "Dinner"
vibe: "Comfort Food"
diet: "Standard"
ingredient: "Chicken"
calories: 650
json_schema: '{"@context": "https://schema.org", "@type": "Recipe", "name": "Doro Wat", "description": "A rich and flavorful Ethiopian chicken stew, simmered in berbere spice blend and served with injera bread.", "keywords": "doro wat, ethiopian food, chicken stew, berbere", "recipeIngredient": ["2 lbs bone-in, skin-on chicken pieces (drumsticks, thighs)", "2 large onions, finely chopped", "4 cloves garlic, minced", "1 inch ginger, minced", "4 tbsp berbere spice blend", "1/2 cup niter kibbeh (Ethiopian spiced butter) or ghee", "1/4 cup vegetable oil", "2 tbsp tomato paste", "1 cup chicken broth", "6 hard-boiled eggs, peeled", "Salt to taste"], "recipeInstructions": ["In a large pot or Dutch oven, heat niter kibbeh (or ghee and vegetable oil) over medium heat.", "Add onions and cook, stirring occasionally, until deeply caramelized, about 30-45 minutes. The onions should be a rich brown color.", "Add garlic and ginger and cook for another minute until fragrant.", "Stir in berbere spice blend and tomato paste. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.", "Add chicken pieces and sear on all sides until lightly browned.", "Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the chicken is very tender and falling off the bone.", "About 30 minutes before serving, add hard-boiled eggs to the stew. Simmer until heated through and infused with the sauce.", "Season with salt to taste.", "Serve hot with injera bread."], "prepTime": "PT30M", "cookTime": "PT2H", "totalTime": "PT2H30M", "recipeYield": "6 servings", "recipeCategory": "Dinner", "recipeCuisine": "Ethiopian"}'
---
# Doro Wat: A Taste of Ethiopia
Doro Wat is perhaps the most iconic Ethiopian dish, a rich and deeply flavorful chicken stew that's slow-cooked in a complex blend of spices called berbere. The key to authentic Doro Wat lies in the patient caramelization of the onions and the slow simmering of the chicken, allowing the flavors to meld together beautifully. It's a true labor of love, but the result is a dish that's incredibly satisfying and memorable.
## Ingredients:
* 2 lbs bone-in, skin-on chicken pieces (drumsticks, thighs)
* 2 large onions, finely chopped
* 4 cloves garlic, minced
* 1 inch ginger, minced
* 4 tbsp berbere spice blend (recipe below or store-bought)
* 1/2 cup niter kibbeh (Ethiopian spiced butter) or ghee
* 1/4 cup vegetable oil
* 2 tbsp tomato paste
* 1 cup chicken broth
* 6 hard-boiled eggs, peeled
* Salt to taste
**For Homemade Berbere Spice Blend (Optional):**
* 2 tbsp paprika
* 1 tbsp chili powder
* 1 tbsp ground ginger
* 1 tbsp garlic powder
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1/2 tsp ground cardamom
* 1/4 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* Pinch of ground cloves
* Pinch of cayenne pepper (optional, for extra heat)
## Instructions:
1. **Caramelize the Onions:** In a large pot or Dutch oven, heat niter kibbeh (or ghee and vegetable oil) over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 30-45 minutes. The onions should be a rich brown color. Patience is key! Don't rush this step, as the caramelized onions are the foundation of the flavor.
2. **Add Aromatics:** Add garlic and ginger and cook for another minute until fragrant.
3. **Bloom the Spices:** Stir in berbere spice blend and tomato paste. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the mixture is slightly thickened.
4. **Sear the Chicken:** Add chicken pieces and sear on all sides until lightly browned.
5. **Simmer the Stew:** Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the chicken is very tender and falling off the bone. The longer it simmers, the more flavorful it becomes.
6. **Add the Eggs:** About 30 minutes before serving, add hard-boiled eggs to the stew. Simmer until heated through and infused with the sauce.
7. **Season and Serve:** Season with salt to taste. Serve hot with injera bread.
## Serving Suggestions:
* **Injera:** Doro Wat is traditionally served with injera, a spongy flatbread made from teff flour. The injera is used to scoop up the stew.
* **Side Dishes:** Pair with other Ethiopian dishes like Gomen (collard greens) or Azifa (green lentil salad).
* **Drinks:** Ethiopian honey wine (Tej) or a light beer complement the flavors well.
* **Presentation:** Garnish with a sprinkle of fresh parsley or cilantro for a pop of color.