📝 About This Recipe
Widely considered the national dish of Ethiopia, Doro Wat is a magnificent, slow-cooked masterpiece characterized by its deep mahogany color and complex spice profile. This Halal-certified version uses tender chicken drumsticks and thighs simmered in a rich, buttery base of caramelized onions and fiery Berbere spice. It is a labor of love that rewards the patient cook with a velvety sauce and succulent meat, traditionally finished with hard-boiled eggs that soak up the aromatic juices.
🥗 Ingredients
The Poultry
- 2 lbs Chicken Drumsticks and Thighs (skin removed, cleaned with lemon juice and salt)
- 2 tablespoons Lemon Juice (for cleaning and marinating the chicken)
The Aromatics
- 4 large Red Onions (very finely minced, almost to a paste)
- 2 tablespoons Garlic (freshly minced)
- 1.5 tablespoons Ginger (freshly grated)
The Spices and Fats
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Clarified Butter) (Halal certified; can substitute with Ghee and a pinch of cardamom/clove)
- 1/3 cup Berbere Spice Blend (adjust based on heat tolerance)
- 1 teaspoon Mekelesha Spice (Optional finish) (a blend of cardamom, cinnamon, and cloves)
- to taste Kosher Salt
The Finishing Touches
- 6 pieces Hard-boiled Eggs (peeled, with small vertical slits cut into the whites)
- 2 cups Water or Chicken Stock (added gradually to maintain consistency)
👨🍳 Instructions
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1
Clean the chicken pieces by rubbing them with lemon juice and salt. Rinse under cold water, pat dry, and set aside to marinate in a little extra lemon juice while you prepare the base.
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2
Place the finely minced red onions in a large, heavy-bottomed pot (a Dutch oven is ideal) over medium-low heat. Cook the onions dry—without any oil or butter—for 20-30 minutes, stirring frequently to prevent burning.
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3
Once the onions have released their moisture and turned a deep golden-purple color, add the Niter Kibbeh (spiced butter). Stir well to combine.
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4
Add the Berbere spice blend to the onion and butter mixture. Toast the spices for 5-10 minutes on low heat, adding a splash of water if the mixture becomes too thick or begins to stick.
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5
Stir in the minced garlic and grated ginger. Sauté for another 2-3 minutes until the raw aroma disappears and the base is fragrant.
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6
Add the chicken pieces to the pot, coating them thoroughly in the spice paste (the 'kulet'). Brown the chicken for about 5 minutes.
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7
Pour in enough water or chicken stock to just cover the chicken. Bring to a gentle simmer, then reduce the heat to low.
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8
Cover the pot and let the stew simmer for 45 minutes. Stir occasionally to ensure the bottom doesn't scorch; the sauce should reduce and thicken into a dark, glossy gravy.
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9
Taste the sauce and add salt as needed. If using Mekelesha spice, stir it in now to provide a fresh aromatic finish.
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10
Gently tuck the hard-boiled eggs into the stew. Use a spoon to baste them with the sauce so they take on the deep red color.
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11
Simmer uncovered for a final 10-15 minutes until the chicken is falling-off-the-bone tender and the oil begins to separate and rise to the top.
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12
Remove from heat and let the dish rest for 10 minutes before serving. This allows the flavors to settle and the sauce to reach its peak consistency.
💡 Chef's Tips
The secret to a great Doro Wat is the 'dry' onion stage; do not rush the 30-minute onion reduction as it provides the essential body and sweetness of the sauce. If the Berbere spice is too hot for your palate, you can substitute a portion of it with smoked paprika for color without the heat. Always use red onions rather than white or yellow, as they have the specific sugar content required for the traditional caramelization. Piercing the hard-boiled eggs with a fork or making shallow slits allows the spicy sauce to penetrate the yolk, making them much more flavorful. If you cannot find Niter Kibbeh, make a quick version by melting ghee with a cinnamon stick, two cardamom pods, and a clove.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with a side of Ayib (Ethiopian soft cheese) or Greek yogurt to cool down the heat of the Berbere. Accompany with Gomen (braised collard greens) for a balanced nutritional profile and color contrast. Serve with a simple tomato and cucumber salad tossed in a lemon vinaigrette to provide a refreshing crunch. Enjoy with a cup of strong Ethiopian coffee or a glass of honey-based Tej (honey wine) if available.