Doro Wot – Ethiopian Chicken Stew

doro wot 1
While searching the internet for chicken stew I came a cross a picture of Doro Wot, I knew I had to try it.Where I live, there are no restaurants (or at least to my knowledge) where they serve African food. I have cooked a Nigerian dish called Jellof Rice, and tasted amazing. Of course there are spices used in African food which are not available where I am, still I try to manage with what I have.

This chicken stew entered my family’s favorite dish list with ease. The caramelized onion and spices flavor the chicken in an outstanding way, and the sauce, MAN! I can have the sauce alone.Β 

This dish can be served with rice or bread, but originally it’s served with Ethiopian bread called Injera, I have not yet made that bread so I can’t say much about it.

Please try this stew, as simple as it may look, its taste will stay with you for long time, I promise.

Let’s get cooking!
2 chicken thighs
2 chicken legs
2 large onions chopped
4 garlic cloves minced (around 1 tablespoon)
1 tablespoon minced ginger
Salt to taste
3 tablespoons butter
1 tablespoon oil
Berbere spice (list of spices for berbere and exact amount to be used for this recipe will be listed below)
3 boiled eggs
Boiling water
Berbere spices:
2 teaspoons coriander powder
1/2 teaspoon black pepper powder
1/4 teaspoon all spice powder
1/4 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
1/2 teaspoon chili powder (optional)
1/2 teaspoon fenugreek seed powder (I don’t usually add it, my family is not fond of it much).
There are different versions for Berbere but this one works great for us.
doro wot 2
– In a hot pan add the chopped onion and stir until light brown. To speed up this process sprinkle a pinch of salt over the onion this will help take out onion’s water and cook faster.

– Add butter and oil to the onion and stir. Add Berbere spice, stir for few seconds.
– Add the chicken and keep stirring until the chicken looses its water and have light brown patch.
– Add garlic and ginger and stir for 1 minute.
– Pour enough boiling water over the chicken to cover it.
– Add salt.
– Let the mixture come to a boil, cover it and let it cook until less than half the water is evaporated.
– Add the eggs and keep cooking until the chicken is done.
– You should have a thick gravy.
– Serve with plain rice or bread.

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