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A bowl of Nigerian chicken stew, inspired by Rooster Doro Wat, with two boiled eggs, tender chicken pieces, and chopped onions in a rich, red tomato-based sauce.
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Doro Wat

Doro Wat is a beloved Ethiopian stew that combines chicken and eggs with onion, berbere, niter kibbeh, and spices for a hearty, spicy dish.
Prep Time20 minutes
Active Time2 hours
Total Time2 hours 20 minutes
Course: dinner
Cuisine: Ethiopian
Keyword: chicken
Yield: 8 servings
Calories: 115kcal
Author: Author: Maddy & JD - Them Bites

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

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.

Video

Nutrition

Calories: 115kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 140mg | Sodium: 1184mg | Potassium: 75mg | Fiber: 5g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 10mg