Doro Wat (ethiopian Berbere-spiced Roasted Chicken)

Doro Wat is a traditional Ethiopian dish of Berbere-spiced roasted chicken stew, known for its rich and flavorful sauce. This recipe brings together the aromatic spices and bold flavors of Ethiopian cuisine.

Doro Wat (ethiopian Berbere-spiced Roasted Chicken)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 large red onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 1/4 cup Berbere spice blend
  • 2 tbsp tomato paste
  • 4 hard-boiled eggs
  • 4 tbsp oil
  • Salt to taste

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onions and sauté until golden brown.
  2. Add the garlic, ginger, and Berbere spice. Cook for 2-3 minutes, stirring constantly.
  3. Add the chicken pieces and tomato paste. Season with salt and stir well to coat the chicken with the spice mixture.
  4. Pour enough water to cover the chicken, then bring to a simmer. Cover and cook for 45 minutes, stirring occasionally.
  5. Add the hard-boiled eggs to the pot and simmer for an additional 10 minutes.
  6. Adjust the seasoning if needed and serve the Doro Wat hot with injera or rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with injera, a traditional Ethiopian flatbread, and a side of spicy lentils.

Tips & tricks

Tip: Adjust the level of spiciness by adding more or less Berbere spice according to your preference.

Cost

$15