Ethiopian Doro Wat Recipe (Spiced Ethiopian Chicken Stew)
One of the world’s great chicken dishes, Ethiopian Doro Wat is a master class in developing deep aromatic flavor with little fuss or fanfare. I include a few of my own spins here, which just reflect things I love: soft-boiled eggs (instead of hard) and a good dollop of chicken stock concentrate (to make that sauce sing). Also, in traditional Ethiopian recipes, a whole chicken is used and skinned prior to cleaning in a vinegar/water solution. We’ll skip that step here, using bone-in, skin-on drumsticks which we’ll brown prior to cooking in the oven. This is simply to help the chicken hold on to the amazing sauce (the very best part).
- Yield: Serves 4
Ingredients
For the spiced chicken stew:
- 8 chicken drumsticks (skin on)
- Salt and pepper
- 1/2 cup Berbere spice blend, either quick-fix (below), authentic homemade, or purchased (see note)
- 2 tablespoons vegetable oil, plus more as needed
- 3 large red onions, finely chopped/minced
- 6 garlic cloves, minced or grated
- 1.5-inch piece fresh ginger, peeled and minced/grated
- 2 teaspoons chicken stock concentrate (such as Better Than Bouillon)
- 3 Roma or vine-ripe tomatoes, cut into wedges
- 1 tablespoon Niter Kibbeh (Ethiopian spiced clarified butter; ghee can be substituted, or regular butter here)
- 6 soft or hard-boiled eggs
Serving suggestion: fresh injera (yeast-risen flatbread) or rice for serving
Quick-Fix Berbere Spice Blend:
- 1/4 cup Hungarian paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground fenugreek (optional, as this is tougher to find)
Instructions
- Begin by mixing up your Berbere spice blend (this is my quicker-fix version). In a large dry skillet over medium heat, add all of the spices, from paprika to fenugreek. Stirring occasionally, allow the spice to gently toast, which will draw out the flavors and activate them; takes about 4 to 5 minutes. Transfer to a separate container.
- Season the chicken liberally with salt and a little bit of the Berbere spice mix. Add the oil to a large oven-proof pan/pot (I use a deep braising pan or Dutch oven) set over medium-high and when it’s hot, brown the chicken on both sides until golden; about 4 minutes per side. Transfer to a plate or tray for now.Â
- Wipe out the pan and reduce the heat to medium. Add the onions (no oil this time), and allow them to cook until they are pink and visibly dried out/sticking to the pan somewhat; takes about 35 to 30 minutes, stirring occasionally.
- Preheat the oven to 375 degrees F.Â
- Add the garlic, ginger, ½ cup of the Berbere, stock concentrate, and tomatoes. Cook for a couple of minutes, and then add 1 cup of water. Stir to combine and slide the chicken pieces (along with any collected juices) back into the pan, ensuring they are mostly submerged. Cover and cook the stew in the oven for 30 minutes, or until the chicken is cooked through. You can cook it with the lid off for the last 10 minutes to help with browning, if you like.
- To serve, cut the boiled eggs in half (I love the way it looks to present them this way), and nestle them into the stew. Top with chopped parsley if you like and serve with fresh injera.
Notes
NOTE: Making your own Berbere spice blend isn’t hard, but it does require assembling several different spices, some of which aren’t readily available in standard American supermarkets. I strongly encourage you to give it a try though, because it’s wonderful. I buy the tougher-to-find spices (like fenugreek and cardamom pods) online or in local African markets and it just takes a little planning ahead. Sometimes cooking asks that of us, and it’s okay. It’s usually worth it. However, a nice in-between option is the quick-fix mix I’ve shared in this recipe.
Â