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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.
Course Main Course
Cuisine Ethiopian Cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 3
Calories 481kcal
Author Usha Rao



  • 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


  • 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



  • 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.


  • Nutrition - values are approximate. 


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