📝 About This Recipe
Widely considered the national dish of Ethiopia, Doro Wat is a magnificent celebration of patience and flavor, featuring tender chicken drumsticks and hard-boiled eggs bathed in a rich, velvety onion-based sauce. The soul of the dish lies in the long-caramelized red onions and the fiery, complex depth of Berbere spice, balanced by the silky richness of Niter Kibbeh (spiced clarified butter). It is a soul-warming masterpiece that represents the pinnacle of Ethiopian hospitality and culinary tradition.
🥗 Ingredients
The Chicken & Marinade
- 2-3 lbs Chicken drumsticks (skin removed, cleaned with lemon juice)
- 1 whole Lemon (juiced)
- 1 teaspoon Kosher salt
The Aromatics & Base
- 5-6 large Red onions (very finely minced, almost a puree)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2 tablespoons Garlic (minced into a paste)
- 1 tablespoon Fresh ginger (grated)
The Spice & Liquid
- 1/3 cup Berbere spice blend (adjust based on heat preference)
- 2-3 cups Water or Chicken stock (added gradually)
- 1/2 teaspoon Mekelesha (optional finishing spice blend (cardamom, clove, cinnamon))
The Finish
- 6 pieces Hard-boiled eggs (peeled, with light vertical slits cut into the whites)
👨🍳 Instructions
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1
Place the skinless chicken drumsticks in a bowl and toss with lemon juice and salt. Let them marinate for 30 minutes while you prep the onions; this cleans the meat and brightens the final flavor.
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2
In a large, heavy-bottomed Dutch oven, add the finely minced onions. Cook them over medium-low heat without any oil or butter. This 'dry-sweating' process takes 30-40 minutes and is crucial for removing moisture and developing sweetness.
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3
Stir the onions frequently to prevent burning. If they start to stick, add a tablespoon of water. The onions should reduce significantly and turn a deep, translucent purple-brown.
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4
Add the Niter Kibbeh to the onions. Stir well and let the onions fry in the spiced butter for about 5-10 minutes until the mixture is fragrant and sizzling.
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5
Add the Berbere spice blend. Stir constantly for 2-3 minutes to toast the spices. If the mixture looks too dry or smells like it might burn, add a splash of water or stock immediately.
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6
Stir in the garlic and ginger paste. Cook for another 2-3 minutes until the raw smell of the aromatics disappears.
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7
Pour in 1 cup of water or stock. Stir to create a thick, smooth sauce (the 'wat'). Bring to a gentle simmer.
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8
Add the chicken drumsticks to the pot, ensuring they are well-coated in the sauce. Pour in enough additional liquid to just barely cover the chicken.
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9
Lower the heat to low, cover the pot, and simmer gently for 45 minutes to 1 hour. The chicken should be very tender but not falling off the bone yet.
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10
While the chicken simmers, prepare your hard-boiled eggs. Peel them and use a knife to make 3-4 shallow vertical slits around the exterior so the sauce can penetrate the yolk.
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11
Add the eggs to the pot and gently spoon the sauce over them. Simmer for another 15 minutes uncovered to allow the sauce to thicken to a rich, gravy-like consistency.
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12
Taste the sauce. Adjust salt if needed. Sprinkle with Mekelesha (if using) and one extra tablespoon of Niter Kibbeh for a glossy, aromatic finish.
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13
Turn off the heat and let the stew rest for 10 minutes before serving. This allows the flavors to settle and the oil to rise slightly to the top, which is characteristic of a well-made Wat.
💡 Chef's Tips
The secret to a deep Doro Wat is the onions; do not rush the dry-sweating process or they will taste 'boiled' rather than caramelized. If you cannot find Niter Kibbeh, use ghee infused with a pinch of cardamom, fenugreek, and cumin. Use a food processor to mince your onions into a near-pulp to ensure the sauce becomes perfectly smooth. Always use bone-in chicken; the marrow adds essential body and richness to the long-simmered sauce. If the Berbere is too spicy for your palate, dilute it with a tablespoon of tomato paste, though this is less traditional.
🍽️ Serving Suggestions
Serve traditionally on a large platter lined with Injera (sour fermented flatbread) for soaking up the juices. Pair with Gomen (Ethiopian braised collard greens) for a bitter, earthy contrast. Add a side of Ayib (Ethiopian soft cheese) or Greek yogurt to cool down the heat of the Berbere. A crisp, cold lager or a glass of Tej (Ethiopian honey wine) complements the spice beautifully. Finish the meal with a traditional Ethiopian coffee ceremony to aid digestion.