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Doro Wat Spiced Chicken Stew Recipe Easy Authentic Ethiopian Dish with Injera

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A flavorful Ethiopian chicken stew slow-cooked with berbere spice blend, onions, garlic, and served with traditional injera bread. This dish offers a rich, smoky, and spicy sauce perfect for sharing and comforting meals.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
  • 3 tablespoons berbere spice blend (store-bought or homemade)
  • 3 large yellow onions, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons tomato paste
  • 2 cups chicken broth (homemade or low-sodium store-bought)
  • 4 large hard-boiled eggs
  • 3 tablespoons butter or niter kibbeh (Ethiopian spiced clarified butter) or ghee
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Fresh black pepper to taste
  • 1 large round injera (sourdough flatbread made with teff flour)

Instructions

  1. Peel and finely chop 3 large yellow onions. Slow-cook them in a large heavy-bottomed pot over medium-low heat, stirring frequently, until deep golden brown, about 45 minutes.
  2. Add 5 minced garlic cloves and 1 tablespoon grated ginger to the onions. Cook for 2-3 minutes until fragrant but not browned.
  3. Stir in 3 tablespoons berbere spice blend and 2 tablespoons tomato paste. Toast the spices in the onion mixture for 2-3 minutes.
  4. Season 2 pounds chicken thighs with salt and pepper. Push the onion-spice mixture to the side of the pot and add 3 tablespoons butter or niter kibbeh. Brown the chicken pieces in batches over medium-high heat until golden on all sides, about 5-7 minutes per batch. Remove chicken and set aside.
  5. Add 2 cups chicken broth to deglaze the pan, scraping up browned bits. Return the chicken to the pot and bring to a simmer. Reduce heat to low, cover, and cook for 40-45 minutes, stirring occasionally, until sauce thickens and chicken is tender.
  6. Peel 4 hard-boiled eggs and gently nestle them into the stew during the last 10 minutes of cooking to absorb flavor.
  7. Stir in 1 tablespoon fresh lemon juice just before serving to brighten the sauce.
  8. Serve the stew hot over a large platter of injera, tearing pieces of injera to scoop up the chicken and sauce.

Notes

[‘Slow-cook onions patiently to develop deep caramelization without burning.’, ‘Toast berbere spice in the onion mixture to unlock full flavor.’, ‘Use dark meat chicken (thighs or drumsticks) for juiciness and flavor.’, ‘Add hard-boiled eggs for traditional texture and protein contrast.’, ‘Adjust spice level by varying berbere amount or adding chili flakes.’, ‘Make a double batch for leftovers; flavors deepen after a day.’, ‘If injera is unavailable, substitute with sourdough flatbread or pita.’, ‘Slow cooker method: after browning chicken and preparing onion base, cook on low for 4-5 hours.’]

Nutrition

Keywords: Doro Wat, Ethiopian chicken stew, berbere spice, injera, slow-cooked chicken, authentic Ethiopian recipe, spicy chicken stew

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