Name: Ethiopian Doro Wat (Spiced Chicken Stew) (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 3 pounds Bone-In Chicken Drumsticks and Thighs; 1 Salt; 1/2 Black Pepper; 2 Vegetable Oil; 2 Yellow Onions-chopped; 4 Garlic-minced; 2 Ginger-minced; 1/4 Berbere Spice Blend; 1/4 cup Tomato Paste; 4 cups Chicken Broth; 1 Lemon Juice; 4 Hard-Boiled Eggs-peeled

Recipe tier

A simplified version of the classic Ethiopian chicken stew, perfect for busy weeknights.

Total 1h 30m

Serves 6 servings

Steps 9

Ingredients 12

Soundtrack the cook

Slow simmer · 106 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Chicken
3 1.4 kg pounds Bone-In Chicken Drumsticks and Thighs
1 tsp Salt
tsp Black Pepper
Sauce
2 30 mL Vegetable Oil
2 2 large Yellow Onions-chopped
4 4 cloves Garlic-minced
2 1 inch Ginger-minced
30 g Berbere Spice Blend
60 mL cup Tomato Paste
4 950 mL cups Chicken Broth
1 1 tbsp Lemon Juice
4 4 Hard-Boiled Eggs-peeled

Equipment

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Instructions

🎙️ Cook with voice coach

Season the Chicken with Salt and Black Pepper.
In a large pot or Dutch oven, heat Vegetable Oil over medium heat. Brown the Chicken on all sides, then remove and set aside.
Add Yellow Onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add Garlic and Ginger and cook for another minute until fragrant.
Stir in the Berbere Spice Blend and Tomato Paste. Cook for 2 minutes, stirring constantly, until fragrant.
Pour in the Chicken Broth, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until the Chicken is very tender.
Stir in Lemon Juice. Gently place the Hard-Boiled Eggs into the stew.
Simmer for another 10 minutes to heat the eggs through.
Serve hot with injera bread.