A deeply spiced Ethiopian chicken stew with berbere and hard-boiled eggs
Doro Wot (Ethiopian Chicken Stew)
Doro Wot (Ethiopian Chicken Stew)
1h 50mMedium
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Doro Wot (Ethiopian Chicken Stew)
A deeply spiced Ethiopian chicken stew with berbere and hard-boiled eggs
A rich, complex Ethiopian chicken stew slow-simmered in berbere spice and caramelized onions, served with hard-boiled eggs and injera.
20m
Prep Time
90m
Cook Time
110m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Doro wot is the crown jewel of Ethiopian cooking — a deeply flavored chicken stew that builds its richness from an enormous amount of slowly caramelized onions and a generous dose of berbere spice blend. The onions cook down until they nearly dissolve, creating a thick, velvety sauce without any added thickeners.
Traditionally served with injera, the spongy sourdough flatbread that doubles as both plate and utensil, doro wot is a dish that rewards patience. The hard-boiled eggs are added at the end and soak up the spiced sauce as they simmer.
Ingredients
- 8 chicken drumsticks and thighs
- 6 large onions, finely diced
- 3 tbsp berbere spice blend
- 3 tbsp niter kibbeh or clarified butter
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 hard-boiled eggs, peeled
- 1 lemon, juiced
- Salt
- 1/2 cup water
Instructions
- 1
Cook the onions in a dry pot over medium-low heat, stirring often, until deeply softened and golden, about 30 minutes.
- 2
Add the niter kibbeh, berbere spice, garlic, ginger, and tomato paste. Cook for 5 minutes until fragrant.
- 3
Add the water and bring to a simmer.
- 4
Score the chicken pieces and add them to the pot. Season with salt.
- 5
Cover and simmer on low for 45 to 60 minutes, stirring occasionally, until the chicken is very tender.
- 6
Score the hard-boiled eggs lightly and nestle them into the stew for the last 15 minutes.
- 7
Finish with lemon juice and serve with injera.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Tips & Storage
Pro Tips
Do not rush the onion step — it is the foundation of the entire dish.
Berbere can be found at specialty stores or made from scratch with dried chilies and spices.
The stew tastes even better the next day.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates18g
Fat22g
Fiber3g
Sugar8g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Featured in: Our Best Chicken Recipes
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