Rooster Doro Wat
Rooster doro wat is a traditional Ethiopian stew known for its rich, slow-cooked combination of chicken, berbere spice, and onion-based sauce.
Ingredients
- 8 – 10 tbsp bone-in chicken legs and/or thighs
- 4 tbsp large red onions, minced
- 10 tbsp garlic cloves, minced or crushed
- 3 inches ginger root, grated
- ½ cup berbere
- 2 cups water
- ⅓ cup niter kibbeh (or ghee)
- ½ tsp black pepper
- 1 tbsp salt (to taste)
- 6 tbsp hard boiled eggs, peeled
- 1 tbsp injera (to serve)
Instructions
- In a large Dutch oven over low heat, add the minced onions. Cook slowly, stirring occasionally, for about 25-30 minutes, adding a little oil if needed until slightly caramelized.
- Combine ginger and garlic into a paste. Add this paste to the onion mixture and stir. Add the berbere and sauté for 1 minute. Then add the water and bring to a simmer for about 5 minutes.
- Add niter kibbeh or ghee, black pepper, and salt. Simmer for another 5 minutes.
- Use a sharp knife to poke holes into the chicken pieces. Add them to the pot, reduce heat to low, cover, and cook until the chicken is very tender, about 1 hour. Add more water if needed to maintain consistency.
- Add the hard boiled eggs and simmer for 10 minutes. Serve hot with injera.
Storage Instructions
Allow the stew to cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Gently reheat on the stovetop, adding a splash of water if necessary.
What Does Doro Mean in Ethiopian?
“Doro” refers to chicken in the Ethiopian language.
What Is Doro Wat Made Of?
Doro wat is made of chicken, onions, garlic, ginger, and berbere spice, simmered in a richly seasoned sauce, often finished with hard boiled eggs.
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What Does Wat Mean in Ethiopian?
“Wat” is a term for stew in Ethiopian cuisine.
Is Doro Wat Healthy?
Doro wat can be considered relatively healthy due to its lean protein content (chicken) and the use of aromatic vegetables and spices. As with any dish, moderation and balanced side dishes play a role in overall dietary considerations.
Ingredients
- 8 – 10 bone in chicken legs and/or thighs
- 4 large red onions minced
- 10 garlic cloves
- 3 inches ginger root
- ½ cup berbere
- 2 cups water
- ⅓ cup niter kibbeh use ghee if you can't find this
- ½ tsp black pepper
- salt to taste
- 6 hard boiled eggs peeled
- injera to serve
Recipe Instructions
- In a large dutch oven over low, add the minced onions and cook slowly, stirring occasionally. Add a little oil if needed. Cook until slightly carmelized, about 25 – 30 minutes.
- Combine ginger and garlic to make a paste. Add in paste to the onion mixture and stir to combine. Add the berbere and saute for 1 minute. Then, add the water and bring to a simmer for about 5 minutes.
- Add the niter kibbeh or ghee, black pepper, and salt. Simmer for another 5 minutes.
- Use a sharp knife to poke holes into the chicken. Add chicken and reduce the heat to low, cover and cook until the chicken is very tender, about 1 hour. Add a little more water if it thickens too much.
- Add the hard boiled eggs and simmer for 10 minutes. Serve and enjoy with injera.
