Doro Wat (Spicy Ethiopian Chicken Stew) By Daring Gourmet

Doro Wat (Spicy Ethiopian Chicken Stew) By Daring Gourmet

RatingDifficultyIntermediate
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Doro Wat (Spicy Ethiopian Chicken Stew) By Daring Gourmet
Yields6 Servings
Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

Doro Wat (Spicy Ethiopian Chicken Stew) - The national dish of Ethiopia, this spicy chicken stew is simply outstanding!

There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous!   This authentic Doro Wat recipe captures the very best of Ethiopian cooking!

Doro Wat is one of the most famous of all African dishes.  You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it.  Another version, though not as commonly known here, is Sega Wat, made with beef. You can directly substitute beef for chicken and follow the same cooking instructions.

Doro Wat is traditionally made very spicy.  Super spicy.  Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy.  Western adaptations are still spicy, but quite tame compared to the real deal.

 3 lbs chicken thighs cut into 1 inch piecesor 3 chicken breasts, cut into 1/2 inch pieces
 2 tbsp fresh lemon juice
 2 tbsp niter kibbehOR Homemade Niter Kibbeh
 3 cups yellow onionsfinely minced to a chunky puree in food processor
 3 tbsp butter
 1 tbsp finely minced garlic
 1 tbsp finely minced ginger
 ¼ cup Ethiopian berbereor use HOMEMADE BERBERE (HIGHLY recommended!)
 1 ½ tsp salt
 ½ cup Tej Ethiopian honey wine,if you have it, or white wine mixed with 1 teaspoon honey
 1 cup chicken stock
 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep

Ingredients

 3 lbs chicken thighs cut into 1 inch piecesor 3 chicken breasts, cut into 1/2 inch pieces
 2 tbsp fresh lemon juice
 2 tbsp niter kibbehOR Homemade Niter Kibbeh
 3 cups yellow onionsfinely minced to a chunky puree in food processor
 3 tbsp butter
 1 tbsp finely minced garlic
 1 tbsp finely minced ginger
 ¼ cup Ethiopian berbereor use HOMEMADE BERBERE (HIGHLY recommended!)
 1 ½ tsp salt
 ½ cup Tej Ethiopian honey wine,if you have it, or white wine mixed with 1 teaspoon honey
 1 cup chicken stock
 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
Doro Wat (Spicy Ethiopian Chicken Stew) By Daring Gourmet

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