📝 About This Recipe
Experience the crown jewel of Ethiopian cuisine with this deeply aromatic and spicy chicken stew, adapted to be entirely dairy-free without sacrificing an ounce of its legendary soul. Traditionally simmered for hours, this version replaces Niter Kibbeh with a spice-infused oil to achieve that signature silky texture and complex flavor profile. Tender chicken drumsticks and hard-boiled eggs bathe in a thick, mahogany-colored sauce made from slow-rendered onions and fiery Berbere spice, creating a communal dining experience that is both comforting and exotic.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken drumsticks and thighs (skin removed, cleaned with lemon juice and salt)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Salt (for initial seasoning)
The Aromatics (The Base)
- 4 large Red onions (finely minced or pulsed in a food processor)
- 2 tablespoons Garlic (minced into a paste)
- 1.5 tablespoons Fresh ginger (finely grated)
The Spice & Oil Blend
- 1/3 to 1/2 cup Berbere spice blend (adjust based on heat tolerance; use high-quality Ethiopian blend)
- 1/2 cup Neutral vegetable oil (such as avocado or grapeseed oil)
- 1 teaspoon Mekelesha spice blend (optional finishing spice; or a mix of cardamom, cloves, and cinnamon)
Liquids & Finishing
- 2 cups Water or low-sodium chicken stock (added gradually)
- 6 pieces Hard-boiled eggs (peeled; use a knife to make small vertical slits in the whites)
- to taste Sea salt
👨🍳 Instructions
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1
Place the cleaned chicken pieces in a bowl and toss with lemon juice and 1 teaspoon of salt. Let it marinate for at least 20 minutes while you prepare the onions.
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2
In a large, heavy-bottomed pot or Dutch oven, add the finely minced red onions. Cook them over medium-low heat without any oil or water, stirring frequently to prevent burning.
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3
Continue cooking the onions for 25-30 minutes. The goal is to evaporate their moisture and have them turn a deep, sweet, translucent purple-brown. If they stick, add a tablespoon of water.
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4
Once the onions are completely softened and reduced, pour in the 1/2 cup of vegetable oil. Stir well to combine and cook for another 5 minutes.
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5
Add the Berbere spice blend to the onion and oil mixture. Stir constantly for 3-5 minutes on low heat to 'toast' the spices without burning them. The mixture should look dark and fragrant.
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6
Stir in the garlic and grated ginger. Sauté for another 2-3 minutes until the raw aroma of the garlic disappears.
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7
Slowly pour in 1 cup of the water or stock. Stir to create a thick, smooth sauce (the 'wat' base). Let it simmer for 10 minutes.
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8
Add the marinated chicken pieces to the pot, tucking them into the sauce. Pour in the remaining water/stock until the chicken is mostly submerged.
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9
Cover the pot and simmer on low heat for 35-40 minutes. Stir occasionally to ensure the sauce doesn't stick to the bottom.
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10
Check the chicken for tenderness; the meat should be starting to pull away from the bone. If the sauce is too thin, simmer uncovered for the last 10 minutes.
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11
Gently fold in the peeled hard-boiled eggs. The slits in the eggs will allow them to absorb the spicy sauce. Cook for 5 more minutes.
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12
Sprinkle the Mekelesha spice (or finishing spices) and adjust the salt to your preference. Remove from heat and let the stew rest for 10 minutes before serving.
💡 Chef's Tips
The secret to a great Doro Wat is the 'dry-cooking' of the onions; don't rush this stage as it provides the body of the sauce. If your Berbere is exceptionally spicy, balance it with a teaspoon of brown sugar or more oil. Always use red onions rather than yellow or white for the most authentic color and sweetness. Ensure your chicken is skinless; the skin becomes rubbery in this long-simmered stew and adds unwanted grease. For the best flavor, make the dish a day in advance—the spices mellow and deepen overnight.
🍽️ Serving Suggestions
Serve traditionally atop fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of Gomen (braised collard greens) for a nutritional and color contrast. Serve with a dollop of dairy-free coconut yogurt or ayib (vegan almond 'cheese') to cool the palate. Accompany with a glass of dry Tej (Ethiopian honey wine) or a light, crisp lager. Finish the meal with a traditional Ethiopian coffee ceremony featuring dark-roasted beans.