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Top shot of Doro Wot, Ethiopian Chicken Stew, with Berbere

Doro Wot (Ethiopian Chicken Stew)


  • Prep Time: 10 minutes
  • Cook Time: 58 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: Serves 6-8 1x

Description

Doro Wot (or Doro Wat) is perhaps the most famous recipe to have come out of East Africa. It is a dry, deliciously sharp, aromatic and spicy chicken stew.


Scale

Ingredients

  • 1kg (2.2 lb) chicken mixed chicken portions of thighs and drumsticks
  • juice of 1 lemon
  • 2 tsp salt
  • 3 large white onion, chopped
  • 3 Tbsp berbere
  • 3 Tbsp niter kibbeh
  • 250ml (1 cup) water
  • 4 boiled eggs

Optional

  • 4 Tbsp t’ej (honey mead)

Instructions

Quicker Method (1 hour)

  1. Rub the chiken pieces all over with the lemon juice and salt, and set it aside while you chop the onions and get the other ingredients ready. If you have time, leave the chicken to marinate for 30 minutes.
  2. Heat the niter kibbeh (clarified butter) in a large saucepan on medium heat and sauté the onions for 5 minutes, until they start to soften.
  3. If using t’ej (honey mead), add it now and let it bubble away for 1 minute.
  4. Now, add most of the berbere (keeping aside 1/2 tsp), and cook for two minutes, mixing everything in well. Add a touch of water if it’s too dry.
  5. Add the water, increase the heat and bring to a boil. Lower heat and simmer for 5 minutes.
  6. Add the chicken pieces, stir, increase heat and bring it back to boil. Once again, lower heat, and cook, uncovered, for 45 minutes, until the chicken is cooked.
  7. Prick the eggs in 3 places with a small knife and add them to the stew. Stir gently to mix. Cook for another 2 minutes.
  8. Sprinkle the doro wot with the remaining berbere, stir and take off heat.

Method 2 (1 hour 32 minutes)

  1. Take a large saucepan, and on medium heat, start to sauté your onions. After 5 minutes, lower the heat down to low and continue to dry fry for 30 minutes, stirring regularly to stop the onions from burning.
  2. If using the t’ej, add it now and let it cook off for a couple of minutes.

Now, we are going to add the berbere, water and niter kibbeh in 3 additions.

  1. Start with 1 Tbsp of the berbere, stir, add 1/3 of the water and cook for 3 minutes.
  2. Add 1 Tbsp niter kibbeh, stir and cook for a minute.
  3. Add 1 more Tbsp of berbere with 1/2 water, stir and cook for 3 minutes.
  4. Add the second Tbsp of niter kibbeh and cook for 1 minute.
  5. Final round: add most of the remaining berbere (reserving 1/2 tsp) and the rest of the water, stir and cook for 1 minute.
  6. Add the niter kibbeh and cook for 1 minute, stirring.
  7. Now our kulet (sauce) is ready for the doro (chicken). Add the chicken pieces, stir, increase the heat and bring it back to boil. Once again, lower heat, and cook, uncovered, for 45 minutes, until the chicken is cooked. Add just a small amount of water, if you would like more sauce in your wot.
  8. Prick the eggs in 3 places with a small knife and add them to the stew. Stir gently to mix. Cook for another 2 minutes.
  9. Sprinkle the doro wot with the remaining berbere, stir and take off heat.
  10. Serve as suggested above.

  • Category: Main Course with Bread or Rice
  • Cuisine: Ethiopian, Eritrean