Doro Wat (berbere Roasted Chicken)

Doro Wat is a spicy and flavorful Ethiopian and Eritrean stew made with berbere spice and chicken. This recipe adds a twist by roasting the chicken with berbere spice before simmering it in a rich and aromatic sauce.

Doro Wat (berbere Roasted Chicken)

Ingredients

  • 4 chicken legs
  • 2 tablespoons berbere spice
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • Salt to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Rub the chicken legs with berbere spice and a pinch of salt. Place them on a baking sheet and roast in the oven for 30 minutes.
  3. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until soft and translucent.
  4. Add the garlic and ginger, and cook for another 2 minutes.
  5. Stir in the tomato paste and chicken broth. Bring to a simmer.
  6. Add the roasted chicken legs to the pot. Cover and simmer for 20-30 minutes, or until the chicken is tender and the sauce has thickened.
  7. Serve the Doro Wat hot with injera bread or rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Baking sheet

Tools

Oven Cutting board Knife Spatula

Serving suggestions

Doro Wat is traditionally served with injera, a sourdough flatbread. It can also be served with rice for a delicious and spicy meal.

Tips & tricks

For an extra kick of heat, add extra berbere spice to the sauce according to your preference.

Cost

$15