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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 (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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