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Doro Wat 5 edited

Embark on a culinary journey with me as we explore the vibrant flavors of a beloved dish from Ethiopia. Immerse yourself in the rich traditions and cultural heritage as we delve into the secrets of this time-honored recipe.

Doro Wat is a traditional Ethiopian dish and one of the most popular stews in Ethiopian cuisine. It is a flavorful and aromatic chicken stew made with a combination of spices and ingredients unique to Ethiopian cooking.

Doro Wat 5 edited

Doro Wat (Ethiopian Spiced Chicken Stew) Recipe

The main ingredient in Doro Wat is chicken, typically using chicken pieces like legs and thighs, which are cooked with a rich blend of spices and seasonings. The key spice that gives Doro Wat its distinctive flavor is berbere, a fiery and complex spice blend made from a mixture of chili peppers, garlic, ginger, fenugreek, and various other spices. Berbere is a cornerstone of Ethiopian cuisine and adds a vibrant and spicy kick to the stew.
The chicken is usually marinated in the berbere spice blend to infuse it with flavor before being simmered with a base of sautéed onions, garlic, and other aromatic ingredients. Tomato paste is often added to provide a tangy and slightly sweet element to balance the spices.
Doro Wat is typically slow-cooked until the chicken becomes tender and absorbs all the flavors of the spices and aromatics. The stew has a thick and rich consistency, with the sauce clinging to the chicken pieces.
Traditionally, Doro Wat is served with injera, a spongy and sour flatbread made from fermented teff flour. Injera is used as both a utensil and a base to scoop up the stew. The combination of the spicy and flavorful stew with the tangy injera creates a harmonious and satisfying dining experience.
Doro Wat is a beloved dish in Ethiopian culture and is often served during special occasions, celebrations, or holidays. Its bold and robust flavors make it a standout dish that showcases the vibrant culinary traditions of Ethiopia.
Doro Wat is a flavorful and spicy Ethiopian chicken stew. Here's a recipe to make this delicious dish:
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course stew
Cuisine Ethiopian Cuisine


  • 2 pounds chicken pieces (legs and thighs), skin-on
  • 2 tablespoons clarified butter (ghee) or vegetable oil

  • 2 large onions, finely chopped

  • 4 cloves of garlic, minced

  • 1-inch piece of fresh ginger, grated

  • 2 tablespoons berbere spice blend (adjust to taste)

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg

  • 2 tablespoons tomato paste

  • 1 cup chicken broth or water

  • Salt, to taste
  • Hard-boiled eggs (optional, for garnish)

  • Fresh cilantro or parsley, chopped (for garnish)

  • Injera or rice (for serving)


  • Heat the clarified butter or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become soft and golden brown, stirring occasionally.
  • Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring continuously.
  • In a small bowl, combine the berbere spice blend, paprika, ground cumin, ground coriander, turmeric, cinnamon, cardamom, and nutmeg. Mix well to create a spice paste.
  • Add the spice paste to the pot and stir it into the onion mixture. Cook for a minute or two to release the flavors of the spices.
  • Stir in the tomato paste until well incorporated with the spices and onions.
  • Place the chicken pieces in the pot, coating them evenly with the spice mixture. Cook for a few minutes, turning the chicken occasionally to brown it on all sides.
  • Pour in the chicken broth or water, ensuring that the chicken pieces are submerged. Add salt to taste.
  • Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the chicken is tender and cooked through, stirring occasionally.
  • If desired, add peeled hard-boiled eggs to the pot during the last 10-15 minutes of cooking, allowing them to absorb the flavors of the stew.
  • Once the chicken is cooked and the flavors have melded together, adjust the seasoning with salt if needed.
  • Serve the Doro Wat hot, garnished with chopped cilantro or parsley. Accompany it with injera (traditional Ethiopian flatbread) or rice for a complete meal.
    Enjoy the rich and spicy flavors of this Ethiopian Doro Wat stew!



Serving: 200g
Keyword Doro Wat
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