📝 About This Recipe
A crown jewel of the Beta Israel culinary tradition, Doro Wat is a deeply aromatic, slow-simmered chicken stew characterized by its rich mahogany color and complex spice profile. This Kosher version replaces traditional clarified butter with oil or schmaltz, allowing the vibrant Berbere spice and slow-melted onions to create a luscious, velvet-like sauce. It is a labor of love, traditionally served on Shabbat and holidays, offering a profound depth of flavor that balances heat, sweetness, and earthy undertones.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Chicken drumsticks and thighs (skinless, bone-in for maximum flavor)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (for the initial soak)
The Base (The 'Wat')
- 4 large Red onions (finely minced, almost to a puree)
- 1/2 cup Vegetable oil or Schmaltz (rendered chicken fat provides the most authentic Kosher flavor)
- 2 tablespoons Garlic (freshly minced)
- 1 tablespoon Ginger (grated fresh)
Spices and Liquids
- 1/3 cup Berbere Spice Blend (adjust based on desired heat level)
- 1 tablespoon Tomato paste (optional, for added richness)
- 2 cups Chicken stock or Water (low sodium preferred)
- 1 teaspoon Mekelesha spice blend (finishing spice (cardamom, cinnamon, cloves))
The Finishing Touch
- 6 pieces Hard-boiled eggs (peeled and lightly scored with a knife)
👨🍳 Instructions
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1
Begin by cleaning the chicken. Rub the skinless pieces with lemon juice and salt, let sit for 15 minutes, then rinse thoroughly and pat dry. This is a traditional step to ensure the meat is 'clean' and bright.
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2
Place the finely minced red onions in a large, dry Dutch oven or heavy-bottomed pot over medium heat. Cook the onions without any oil for 15-20 minutes, stirring frequently, until they have released their moisture and turned soft and translucent.
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3
Once the onions are dry and starting to color, add the oil or schmaltz. Sauté for another 10 minutes until the onions are golden brown and fragrant.
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4
Stir in the Berbere spice blend. If the mixture looks too dry, add a tablespoon of oil. Toast the spices with the onions for 5 minutes on low heat, stirring constantly to prevent burning.
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5
Add the garlic, ginger, and tomato paste. Continue to sauté for 3-4 minutes until the raw smell of the aromatics has vanished.
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6
Pour in 1 cup of the chicken stock or water. Stir well, scraping the bottom of the pot to release any flavorful browned bits (fond).
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7
Add the chicken pieces to the pot, nestling them into the thick onion sauce. Turn the heat to low, cover, and simmer for 30 minutes. The chicken will release its own juices.
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8
Check the pot and add the remaining cup of stock. Continue to simmer, covered, for another 30-40 minutes until the chicken is tender and falling off the bone.
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9
While the chicken simmers, take your peeled hard-boiled eggs and use a small knife to cut shallow vertical slits along the sides. This allows the sauce to penetrate the eggs.
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10
Gently tuck the eggs into the sauce around the chicken. Sprinkle the Mekelesha spice (finishing spice) over the top.
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11
Simmer uncovered for the final 10-15 minutes. The sauce should reduce until it is thick, dark, and oily (the oil should begin to separate from the sauce, a sign of a perfect Wat).
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12
Taste and adjust seasoning with salt. Remove from heat and let the stew rest for 10 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
The secret to a great Doro Wat is the 'dry-cooking' of the onions at the start; don't rush this process as it creates the essential texture. If you cannot find Mekelesha, a pinch of ground cardamom and cloves will suffice as a finishing touch. For a milder stew, reduce the Berbere spice to 2 tablespoons and add more tomato paste for color. Always use red onions rather than yellow or white, as they have the necessary sugar content to caramelize into the thick sauce. Make this a day in advance if possible; like all stews, the flavor improves significantly overnight in the refrigerator.
🍽️ Serving Suggestions
Serve traditionally on a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Gomen' (braised collard greens) for a vibrant color and nutritional balance. Include a side of 'Ayib' (mild fresh cheese)—or a Kosher non-dairy almond-based substitute—to cool the palate. A crisp, dry white wine like a Chenin Blanc cuts through the richness and spice beautifully. Finish the meal with a traditional Ethiopian coffee ceremony for an authentic cultural experience.