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    Home » Recipes » Curries & Stir Fries

    Published: Sep 13, 2016 · Modified: Apr 16, 2021 by Usha Rao

    Doro Wat ~ Ethiopian Chicken Stew #FoodOfTheWorld

    Jump to Recipe

    Doro Wat is Ethiopian chicken stew with eggs. Seasoned with berbere spice mix and cooked in spice butter, it is flavorful comfort food from the region.

    Ethiopian Chicken Stew in a saucepan.

    Ethiopian Cuisine

    This month Food of the World is traveling from West African nation of Senegal to Northeast African nation of Ethiopia. Ethiopia shares a border with other African nations Eritrea, Djibouti, Somalia, Sudan, South Sudan and Kenya. It’s capital is the largest city in the country, Addis Ababa.

    The best known Ethiopian food is injera, a sourdough flatbread made with teff flour. Side dishes are served on injera and eaten by scooping them with pieces of injera.

    Side dishes consist of meat and lentil stews called wats, and vegetable side dishes. Almost all the side dishes are flavored with berbere spice mix and cooked in niter kibbeh, a spiced clarified butter.

    Stew

    I made a doro wat, a chicken stew using homemade berbere and clarified butter. Traditionally stew is cooked in niter kibbeh, spiced clarified butter. This my take on doro wat to suit my palate.

    This chicken stew is also my day 11 post for this month's Cooking Carnival, Cooking with Protein Rich Ingredients. I had planned on doing another ingredient this week and chicken in week 5. I swapped the ingredients just so I could used one post for both the events.

    Doro Wat in a saucepan.

    Adapted: African Bites

    📖 Recipe

    Doro Wat, Ethiopian Chicken Stew, Ethiopian Cuisine, Ethiopian Food, Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Chicken,

    Doro Wat

    Doro wat is Ethiopian chicken stew using prepared with berbere and niter kibbeh.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Ethiopian Cuisine
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 3
    Calories: 481kcal
    Author: Usha Rao

    Ingredients

    Marinade

    • 1.2 lbs 560 grams cut Chicken (I bought whole chicken and used half of it)
    • ¼ teaspoon White Pepper Powder
    • 1 teaspoon Chili Powder my addition
    • ½ teaspoon Salt

    Stew

    • 1 ½ - 2 tablespoon Niter Kibbeh ~ Spiced Butter I used clarified butter, can substitute it with cooking oil
    • 2 tablespoon Oil
    • 1 medium - large Onion about 1 cup when chopped
    • 1 – 1 ½ tablespoon Ginger Garlic Paste
    • 1 ¼ tablespoon Berbere Spice Mix
    • ½ teaspoon Chili Powder I substituted paprika with chili powder
    • 1 teaspoon Salt
    • ½ teaspoon Coriander Powder my addition
    • 2 teaspoon Tomato Sauce
    • 2 Large Eggs boiled and peeled
    • 1 cup Water
    • Lime Juice to taste I didn’t use

    Instructions

    Marination

    • Cut chicken with skin, into big pieces. I used ½ whole chicken. I usually remove the skin of the chicken when making curry. With habit, I removed the skin and later realized chicken with skin is used for this recipe.
    • Marinate the chicken with salt, pepper powder and chili powder for at least ½ hour.

    Stew Preparation

    • Boil eggs, peel and keep aside.
    • Heat spiced butter (substitute with clarified butter or oil) in a saucepan and saute onions until dark brown on medium flame, about 7-10 minutes.
    • To the same onion pan, add oil, ginger garlic paste and fry for a minute until ginger smell is gone.
    • Add berbere spice, coriander powder, chili powder and stir for a minute or two until it has a nice brown color.
    • Add tomato paste and mix until blended.
    • Add chicken, stir until spices coat the chicken, cover and cook on medium flame for 2-3 minutes until chicken is semi cooked.
    • Add water, cover and cook for another few minutes until stew comes to a boil and is almost cooked.
    • Add eggs and continue to cook until chicken is cooked and stew has reached a desired consistency.
    • Adjust seasoning, sprinkle lime juice and turn off the flame.
    • Serve warm with injera or with steamed rice, as I did. Traditionally it is served with injera.

    Notes

    • Nutrition - values are approximate. 

    Nutrition

    Calories: 481kcal | Carbohydrates: 2g | Protein: 20g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 1308mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Tori says

      December 10, 2022 at 12:34 pm

      What is the spice level?

      Reply
      • Usha Rao says

        December 13, 2022 at 9:03 am

        Spice level is medium to spicy. For a mild spice level, you can skip chili powder when marinating chicken.

        Reply
    2. PRADNYA says

      October 31, 2016 at 11:48 pm

      i remember watching a documentary on ethiopian food - plenty of injera topped with all kinds of meat stews...this stew looks a lot richer and bubblier and am sure tastes amazing

      Reply
    3. Priya Srinivasan says

      October 18, 2016 at 2:24 pm

      What a striking color usha, !!

      Reply
    4. Srivalli Jetti says

      October 14, 2016 at 4:24 am

      Wow the stew with the saucepan is a great click..very nice!

      Reply
    5. Sowmya:) says

      October 13, 2016 at 9:23 am

      Looks beautiful! Lovely clicks

      Reply
    6. Smruti | Herbivore Cucina says

      September 27, 2016 at 2:35 pm

      Lovely stew for meat lovers I am sure!!

      Reply
    7. themadscientistskitchen says

      September 27, 2016 at 12:06 pm

      Love the stew Usha, The colours are so yum and of course since I do not know anything about cooking chicken I cannot comment but the ingredients sound yummm.

      Reply
    8. Suja Ram says

      September 26, 2016 at 5:20 am

      Love the deep colour of the stew. Clicks are so lively.

      Reply
    9. Pavani says

      September 24, 2016 at 6:15 pm

      That is one flavorful and delicious looking Ethiopian chicken stew. I missed this month's FOW event, got too much going on. I love Ethiopian food.

      Reply
    10. Suma Gandlur says

      September 22, 2016 at 1:25 pm

      I had made the berbere for one of the previous marathons and loved the spice blend. Your base sounds flavorful with that berbere mix.

      Reply
    11. Sandhya Ramakrishnan says

      September 20, 2016 at 7:37 pm

      Great color and lovely stew!

      Reply
    12. Kalyani says

      September 19, 2016 at 12:54 am

      Uh oh :(( I missed the FOTW event this month too ! Stew looks delicious , perfect clicks too

      Reply
    13. Vaishali Sabnani says

      September 18, 2016 at 5:10 am

      Great looking stew .

      Reply
    14. srividhya says

      September 14, 2016 at 8:55 pm

      Rich stew.. Need to check out the ethiopian seasoning..

      Reply
    15. Simple Living Eating (@SimpleLivingEat) says

      September 14, 2016 at 12:29 pm

      Your chicken looks so delicious. What a rich stew. I love the Ethiopian seasoning. Pinned it.

      Reply
    16. Priya Suresh says

      September 14, 2016 at 12:13 pm

      Slurp, this stew looks absolutely fantastic and flavourful, cant wait to give a try soon.

      Reply
    17. Gayathri Kumar says

      September 13, 2016 at 8:26 pm

      That is a lovely stew..

      Reply
    18. Nalini says

      September 13, 2016 at 5:25 pm

      The stew got a lovely color Usha,looks so tempting.The pictures came out well and I like it..

      Reply

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