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Doro wat served in a bowl

Doro wat

Doro wat is an incredibly fragrant, spicy, flavorful, rich slow-cooked Ethiopian chicken stew mostly eaten for special occasions and family gatherings.
Course Main
Cuisine African, Ethiopian
Prep Time 15 minutes
Cook Time 2 hours
Servings 8 Servings
Calories 512kcal


  • 4 medium-sized red onions
  • 4 pounds chicken I used skinless legs
  • 3/4 to 1 cup Vegetable oil or any good cooking oil of your choice
  • 2 tablespoon kibbeh Ethiopian spiced butter
  • 2 tablespoons tomato paste optional
  • 6 eggs hard-boiled
  • 2 tbsp minced garlic
  • 2 tbsp grated ginger
  • 1/4 cup water
  • salt to taste
  • 1/2 cup of berbere spice
  • 1 cup vinegar and 2 cups water to clean chicken


  • Clean the chicken very well and soak it in water and vinegar. Rinse and drain when ready to use.
  • Boil the eggs, peel, and set aside.
  • Finely dice the onions. I like to use the food processor to save time.
  • Add the onions to a pot over low to medium heat. The onions will sweat and create the water they will simmer in. Continue to stir the onions to prevent burning until they change color (light pink color). About 30 to 40 minutes. When they are done, the water will evaporate, and the onions will begin to stick to the bottom of the pot.
  • Stir in the oil, minced garlic, salt, and berbere spice. Stir well.
  • Add kebe (Ethiopian spiced butter) and the tomato paste and stir.
  • Slash the chicken in two or three places. This step is optional, but it will allow the flavors of the stew to penetrate the chicken. Add the chicken inside the stew and stir.
  • Add the water and cook on medium heat for 30 to 40 minutes stirring occasionally to prevent burning. Continue to cook until the stew thickens up and the chicken becomes ender.
  • Stir in the eggs and leave to cook for another 15 to 20 minutes.


Trust your instinct when adding water because Doro wat is more of a stew, not soup, so it needs to be thick. You really want to be able to scoop it with the injera, so you only need very little water. Also, bear in mind that the chicken will also release its juice inside the stew.
If you want to get the best out of this dish, make sure you let the onions cook for the entire length of time.
Don't be in haste while simmering the stew. Give it time to slowly cook until the chicken becomes tender.


Calories: 512kcal | Carbohydrates: 7g | Protein: 25g | Fat: 43g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 473mg | Potassium: 388mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg