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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,
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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

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