Ethiopian Doro Wat (Chicken Stew)

By Brenda. on February 13, 2007

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    1. 1 (3 lb) roasting chickens ( cut into pieces, rinsed and patted dry)
    2. 3 tablespoons vegetable oil
    3. 2 tablespoons butter
    4. 2 large onions, sliced
    5. 4 garlic cloves, minced
    6. 1 inch fresh ginger, peeled, finely chopped
    7. 1/4 cup berbere
    8. 1 1/2 cups chicken stock
    9. 2 tablespoons lime juice
    10. 4 hard-boiled eggs, sliced for garnish


  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.