Ethiopian Doro Wat By The Spruce Eats

Ethiopian Doro Wat By The Spruce Eats

RatingDifficultyIntermediate
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Ethiopian Doro Wat By The Spruce Eats
Yields6 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Doro wat is an onion-based chicken stew from Ethiopia. If you walk into any Ethiopian or Eritrean restaurant around the world, you will undoubtedly be served this incredibly tasty dish.

Doro wat is frequently served on top of injera with other wats and salads. During the Lent period before Easter, different types of lentils, chickpeas, and vegetables are often consumed.

 2 lbs (800 grams) chicken thighs and drumsticks
 1 small lemon, juiced
 6 tbsp vegetable oilclarified butter, ghee, or niter kibbeh, fragrant butter
 6 large red onions, chopped
 2 tbsp berbere spice mix,more or less to taste
 1 (1-inch) piece) fresh gingerpeeled and finely chopped
 2 to 3 cloves garlic, finely chopped
 Salt, to taste
 11 ounces (450 milliliters) water, or chicken stock, add as needed
 6 large hard-boiled eggs, peeled

Ingredients

 2 lbs (800 grams) chicken thighs and drumsticks
 1 small lemon, juiced
 6 tbsp vegetable oilclarified butter, ghee, or niter kibbeh, fragrant butter
 6 large red onions, chopped
 2 tbsp berbere spice mix,more or less to taste
 1 (1-inch) piece) fresh gingerpeeled and finely chopped
 2 to 3 cloves garlic, finely chopped
 Salt, to taste
 11 ounces (450 milliliters) water, or chicken stock, add as needed
 6 large hard-boiled eggs, peeled
Ethiopian Doro Wat By The Spruce Eats

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