Ethiopian Doro Wat (Chicken Stew)

Recipe by Brenda.

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.

Top Review by Umm Safwan

A friend told me how to make it before but I wanted specific measurements and this recipe was closest to how she make s it and her Doro Wat is excellent. I did some things different it, I put the onions in the food processor and I added a tomato. I cooked the onion, tomato, garlic and ginger til you couldn't even tell the onions were onions and it was basically mush and that took a long time at least a hour, then I added the berbere and mixing for 30 minutes til it was thick and dark red. Then the chicken broth, lime juice and Chicken cooked for a hour after that and 15 before that hour was over I added my boiled eggs in pot because I like them to have the full flavor of the sauce. I Love this recipe thanks a bunch :)

Ingredients Nutrition


  1. Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
  2. In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
  3. Add berbere and saute the mixture over low heat until it browns.
  4. Add chicken stock and lime juice, simmer 3-4 minutes.
  5. Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
  6. Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

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