I love salads and fresh produce that celebrate summer, but nothing comforts me like stews and casseroles, regardless of the weather. They always give me comforting soul-satisfying goodness like no other. And I have been happily craving Doro Wat for some time now. So I’m ready to share my love of this stew with you guys. And if it’s the first time you’ve heard of this recipe, I’m telling you, it’s worth a try. All the complex flavors will surely give you an unforgettable Ethiopian experience in the comfort of your home. Oh yes! Folks! This spicy Ethiopian chicken stew is African comfort food at its best. If you want a great introduction to Ethiopian cooking, this is it!
Recipe Ingredients
Some of the ingredients may be new to you but don’t worry because I’ve got you covered with homemade spice mixes. Your girl is looking out for you! So not having an Ethiopian market next door won’t slow you down.
How to Make Doro Wat
Saute the Aromatics
Prep the Chicken – Season chicken with salt and pepper, and set aside. Saute – Heat a large pot over medium heat until hot, then add the spiced butter and onions. Sauté onions, frequently stirring, until they are deep brown – 7-10 minutes. (Photos 1-2) Add Berbere Spice – After the onions are caramelized or reach a deep brown color, add some more oil, followed by the berbere spice, garlic, and ginger. (Photo 3) Continue Stirring – Stir for about 2-3 minutes for the flavors to blossom, and the mixture has a deep rich brown color. Be careful not to let it burn. (Photo 4)
Make the Stew
Add Water – Then add about 2-3 cups of water. Add chicken, tomato paste, paprika, basil, and salt, and cook for about 30 minutes. Then Eggs – Throw in the eggs and lemon juice; thoroughly mix to ensure that the eggs are immersed in the sauce. Simmer – Continue cooking until chicken is tender, 10 minutes or more. Adjust Seasoning – Adjust sauce thickness and seasoning with water or broth, lemon, and salt according to preference. Serve warm.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Stews are usually served on the same day because you can hardly resist them (admit it!), but they are actually better the next day, like this yummy Doro Wat here. Time allows all the flavor to settle in and seep into the fibers of the chicken, giving you a more soul-satisfying deliciousness with every bite. The good news is that you just need to cook it as instructed and store it in the fridge once cooled. And when you are ready to serve, warm it up again and enjoy. 😉
Serving and Storing Instructions
To fully immerse in Ethiopian cuisine, I suggest eating this succulent Doro Wat with injera, a crepe-like flatbread made with cornflour, sorghum, flour, yeast, and baking soda. I’m telling you, no bowls will be left dirty because you’ll be wiping them clean with this utterly addicting injera. 😉 Storing Doro Wot is as easy as transferring it to an airtight container. Once cooled, refrigerate it for up to four days. Or, if you intend to save it for later, you can also store it in the freezer for 4-6 months. I suggest keeping it in a heavy-duty freezer-safe resealable bag to save freezer space, but an airtight container will also work fine. 😉
What to Serve with Doro Wat
Aside from injera and rice, you can also complete your sensory vacation to Ethiopia with these recipes below. You can also enjoy our stew with these bread recipes to clean your bowl.
More Amazing Stew Recipes to Try
Conclusion
Doro Wat makes a mouthwatering starter if you are new to Ethiopian cuisine. Are you hungry for more delicious African dishes? Then subscribe to my newsletter for more fabulous recipes like this. ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”SZQBn7je” upload-date=”2022-06-14T12:01:17.000Z” name=”DORO WAT.mp4″ description=”Doro Wat Ethiopian Chicken Stew is a spicy, mouthwatering, and comforting one-pot dish slowly simmered in a blend of robust spices. ” player-type=”collapse” override-embed=”false”] This blog post was originally published in October 2015 and has been updated with additional tips, new photos, and a video.
