📝 About This Recipe
Doro Wot is the undisputed king of Ethiopian cuisine, a rich and deeply aromatic stew traditionally reserved for holidays and special guests. This masterpiece features tender chicken pieces and hard-boiled eggs bathed in a luscious, mahogany-colored sauce built from hours of slow-cooked red onions and the fiery complexity of Berbere spice. It is a labor of love that rewards the patient cook with layers of savory, spicy, and buttery flavors that define the heart of East African hospitality.
🥗 Ingredients
The Chicken Prep
- 3 lbs Chicken drumsticks and thighs (skinless, bone-in pieces)
- 2 tablespoons Lemon juice (to clean and marinate the chicken)
- 1 teaspoon Salt
The Flavor Base
- 5 large Red onions (finely minced, almost to a puree)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (can substitute with ghee if necessary)
- 1/2 cup Berbere Spice Blend (adjust based on heat tolerance)
- 2 tablespoons Garlic (freshly minced)
- 1 tablespoon Ginger (freshly grated)
The Stew and Finishing
- 2-3 cups Water or Chicken Stock (added gradually)
- 1 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional, or use a pinch of cloves, cinnamon, and cardamom)
- 6 pieces Hard-boiled eggs (peeled)
- to taste Salt
👨🍳 Instructions
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1
Clean the chicken pieces by rubbing them with lemon juice and salt. Let them sit for 15 minutes, then rinse with cold water and pat dry. Make shallow slits in the meat to help the sauce penetrate.
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2
In a large, heavy-bottomed pot or Dutch oven, add the minced red onions. Cook them over medium heat without any oil or butter, stirring frequently. The goal is to sweat the moisture out until they are soft and reduced, about 20-30 minutes.
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3
Once the onions are dry and slightly golden, add the Niter Kibbeh. Stir well to incorporate and sauté for another 5-10 minutes until the onions are fragrant.
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4
Add the Berbere spice blend to the onion mixture. If the mixture looks too dry, add a splash of water. Cook on low heat for 15 minutes, stirring often. This 'toasts' the spices and develops the deep red color.
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5
Stir in the minced garlic and grated ginger. Sauté for another 2-3 minutes until the raw aroma disappears.
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6
Add the chicken pieces to the pot, coating them thoroughly in the spicy onion paste. Brown the chicken slightly for about 5 minutes.
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7
Pour in 2 cups of water or chicken stock. Bring to a gentle simmer, then reduce heat to low. Cover the pot and cook for 45 minutes, stirring occasionally to ensure the bottom doesn't burn.
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8
Check the consistency of the sauce. It should be thick and dark. If it's too thin, simmer uncovered for a few minutes; if too thick, add a little more water.
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9
Using a fork, gently poke small holes or score light lines into the whites of the hard-boiled eggs (this helps them absorb the sauce). Add the eggs to the stew.
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10
Sprinkle in the Mekelesha (finishing spices) and adjust the salt to your preference. Let the stew simmer for a final 10-15 minutes on very low heat.
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11
Turn off the heat and let the Doro Wot rest for at least 10 minutes before serving. This allows the flavors to settle and the oil to rise to the top, which is a sign of a well-cooked wot.
💡 Chef's Tips
The secret to an authentic Doro Wot is the onions; do not rush the 'dry-cooking' phase as it creates the necessary sweetness to balance the heat. Always use red onions rather than yellow or white for the correct depth of flavor. If you can't find Niter Kibbeh, make a quick version by simmering butter with a pinch of fenugreek, cumin, and turmeric. Be careful with the Berbere spice—quality varies wildly in heat levels, so taste as you go. Doro Wot actually tastes even better the next day after the spices have fully permeated the chicken and eggs.
🍽️ Serving Suggestions
Serve hot on a large platter lined with fresh Injera (Ethiopian sourdough flatbread). Pair with Ayib (Ethiopian fresh cheese) or Greek yogurt to cool down the spice. Include a side of Gomen (braised collard greens) for a balanced nutritional plate. Enjoy traditionally by eating with your hands, using pieces of injera to scoop up the stew and eggs. Complement the meal with a crisp, dry white wine or a traditional Ethiopian honey wine (Tej).