Doro Wat (Ethiopian Chicken Stew)

Doro wat is known as the national dish of Ethiopia. The slowly caramelized onions and spice blend (known as berbere) are the hallmarks of this spicy, flavorful dish. Traditionally, it’s served with injera (a spongy flatbread) to scoop up the saucy goodness; but you can also use naan, pita, or serve over rice.

  • 6-8 boneless chicken thighs, cut into 2″ pieces
  • 2 large sweet onions, diced (3/4 to 1 cup)
  • 2-4 eggs, hard-boiled and sliced
  • 1/2 cup water or chicken broth
  • 2 tbsp ghee or butter
  • 2 tbsp tomato paste
  • 1 tbsp honey
  • 4 cloves garlic, minced (1 tbsp)
  • 1 tbsp sweet paprika
  • 1/2 to 1 tsp to ground chili or cayenne pepper (or hot sauce)
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp coriander
  • 1/2 tsp cardamon
  • 1/2 tsp white or black pepper
  • 1/2 tsp nutmeg
  • dash of allspice
  • dash of cloves
  • dash of fenugreek (if available)
  • fresh lemon juice and cilantro to garnish (optional)

[If needed, boil eggs and refrigerate before starting stew.] Saute onions in ghee or butter until dark golden; add garlic and cook until fragrant. Add water or broth and stir well to deglaze pan. Stir in tomato paste, honey, and spices, then nestle chicken into sauce. Cover and cook on medium-low for 30-45 minutes, until chicken is tender and sauce has thickened. [For Instant Pot, cook 8 minutes with 10 minute natural release and allow to sit until thickened.] Add sliced eggs and stir gently. Top with lemon juice and cilantro if desired.