Doro wat is an Ethiopian delicacy. It is basically chicken stew flavored with a spiced butter called niter kibbeh and berbere, a spice blend that often includes fenugreek, hot chiles, paprika, cardamom, and coriander. Toward the end of cooking, hard-boiled eggs are added to the stew.
It is also known as the national dish of Ethiopia.
Doro Wat Recipe
- 4 medium-sized Red onions
- 4 pounds chicken cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
- 3/4 cup vegetable oil
- 6 pieces eggs hard-boiled
- 2 tbsp minced garlic
- 2 tbsp grated garlic
- 1/4 cup water
- salt to taste
- 1/2 cup bebere spice
- Clean the kitchen and tidy up the work space to be used
- Peel the hard-boiled egg and put in a container for use
- Dice the onions into very small pieces
- Place a saucepan on low to medium heat and add the onions. The water in which the onions will simmer is produced by the sweating onions. Up until they change color, keep stirring the onions to prevent them from burning (light pink color). 30 to 40 minutes, roughly. The water will evaporate after they are finished, and the onions will start to settle to the bottom of the saucepan.
- Stir in the oil, minced garlic, salt, and berbere spice. Stir well
- Add kebe, tomato paste and stir
- Make two or three slices of the chicken. Although this step is optional, it will help the stew's flavors meld with the chicken. Stir the stew after adding the chicken.
- Cook for 30 to 40 minutes, stirring regularly to prevent burning, on medium heat after adding the water. Cook the stew further until it becomes thicker and the chicken is cooked through.
- Add the eggs, stir together and allow to cook for 15 - 20 minutes
How Can I thicken my doro wat?
If you wait long enough, this extra water/broth will thicken on its own, but the flour and water mixture thickens this extra liquid so you can enjoy your meal while it’s still warm. Some Doro Wat recipes, typically those prepared on the stovetop, call for less chicken stock or water.