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Make Doro Wat (Spicy Ethiopian Chicken Stew)🇪🇹

When you're craving something bold, comforting, and deeply flavorful, few dishes satisfy like Ethiopia’s iconic Doro Wat. This rich, spicy chicken stew isn’t just food—it’s tradition, celebration, and love all in one pot. But what gives it that unforgettable depth? And why is it the star of every Ethiopian holiday feast? Let’s dig in.

Cooking time: 30 min

Written by

Diana Yoseph

Published

Sun, 05 Jan 2025

📝 Ingredients

For the Chicken:

  • 1 whole chicken (cut into 12 pieces) or dark meat (preferred)

  • 2 lemons (for cleaning)

  • Water (for soaking and rinsing)

For the Base:

  • 6–8 large red onions (finely chopped)

  • 4 tbsp neutral oil (like canola)

  • 4 cloves garlic (minced)

  • 2 tbsp fresh ginger (minced)

Spices:

Others:

  • 6 hard-boiled eggs

  • Hot water (as needed)

Our customer making Doro Wot

I’ve been searching for authentic Eritrean spices in Europe, and nothing compares to what Grmawit Store offers. The berbere is rich, aromatic, and tastes just like what my grandmother used to cook with. Thank you for keeping our flavors alive!

One customer shared:

🍳 Instructions

Clean the Chicken

Cut chicken into 12 parts. Optionally remove the skin.

Soak the chicken in cold water with lemon juice for 30–60 minutes.

Rinse thoroughly several times until water runs clear.

Prepare the Onion Base

In a large pot (no oil yet), cook the finely chopped red onions on medium heat, stirring constantly.

Sweat the onions slowly for 1+ hour until they become deep brown. Stir every 5 minutes to avoid burning.

Add Garlic, Ginger, and Oil

Add garlic and ginger.

Pour in oil and continue stirring on medium-low heat.

Spice It Up

Add berbere and mix well. Add a splash of hot water if it gets too dry.

Sprinkle in ground cardamom.

Stir in Ethiopian clarified butter (niter kibbeh). Be careful not to add too much oil overall.

Adjust Consistency

Add a little hot water depending on how thick or stew-like you want your doro wat.

Add Chicken

Add the cleaned chicken into the sauce.

Mix gently and cook covered for 40 minutes, stirring occasionally.

Prepare the Eggs

Boil eggs for about 15 minutes, peel, and cut small slits into each to absorb the sauce.

Final Touches

Add Mekelesha (optional, just a small pinch).

Add boiled eggs to the stew.

Salt to taste.

Cook covered for another 10 minutes.

Premium Quality Berbere | Made in Ethiopia | Produced in Small Batches Seasonings & Spices Grmawit 500 g

Ethiopian Gabi blankets are handwoven from soft, organic cotton, designed to provide exceptional warmth and comfort. Rooted in tradition, they offer a timeless blend of style and functionality, perfect for cozy nights or elegant home décor.

Shop

🍽 Serving Suggestions

  • Serve hot with injera (Ethiopian sour flatbread).

  • Eat with clean hands, traditionally shared on a communal platter.

  • Include other side dishes like lentils, greens, or cabbage.

Explore our spices and add them to your basket

Spices by Grmawit Store

View collection

arrow-right

Here are some fun facts about the Ethiopian & Eritrean dishes?

  • Doro Wat is often served during Ethiopian holidays like Easter (Fasika) and Christmas (Genna) and is considered a symbol of hospitality and celebration.

  • The word "Doro" means chicken and "Wat" means stew in Amharic, the official language of Ethiopia.

  • The base of Doro Wat—slow-cooked onions and berbere—is a foundation for many Ethiopian and Eritrean dishes.

  • Injera, the sour flatbread served with Doro Wat, is made from teff, one of the world’s most nutrient-rich grains and naturally gluten-free.

  • Ethiopian cuisine is often enjoyed communal style, eating with your hands and sharing from a single large platter. This makes every meal a social experience.

  • Berbere spice blends vary by family and region but often include chili powder, garlic, ginger, fenugreek, cardamom, and cinnamon.

  • Traditionally, the chicken used in Doro Wat is split into 12 pieces to represent the 12 apostles, making it both cultural and symbolic.

📝 Ingredients

For the Chicken:

  • 1 whole chicken (cut into 12 pieces) or dark meat (preferred)

  • 2 lemons (for cleaning)

  • Water (for soaking and rinsing)

For the Base:

  • 6–8 large red onions (finely chopped)

  • 4 tbsp neutral oil (like canola)

  • 4 cloves garlic (minced)

  • 2 tbsp fresh ginger (minced)

Spices:

Others:

  • 6 hard-boiled eggs

  • Hot water (as needed)

Our customer making Doro Wot

I’ve been searching for authentic Eritrean spices in Europe, and nothing compares to what Grmawit Store offers. The berbere is rich, aromatic, and tastes just like what my grandmother used to cook with. Thank you for keeping our flavors alive!

One customer shared:

🍳 Instructions

Clean the Chicken

Cut chicken into 12 parts. Optionally remove the skin.

Soak the chicken in cold water with lemon juice for 30–60 minutes.

Rinse thoroughly several times until water runs clear.

Prepare the Onion Base

In a large pot (no oil yet), cook the finely chopped red onions on medium heat, stirring constantly.

Sweat the onions slowly for 1+ hour until they become deep brown. Stir every 5 minutes to avoid burning.

Add Garlic, Ginger, and Oil

Add garlic and ginger.

Pour in oil and continue stirring on medium-low heat.

Spice It Up

Add berbere and mix well. Add a splash of hot water if it gets too dry.

Sprinkle in ground cardamom.

Stir in Ethiopian clarified butter (niter kibbeh). Be careful not to add too much oil overall.

Adjust Consistency

Add a little hot water depending on how thick or stew-like you want your doro wat.

Add Chicken

Add the cleaned chicken into the sauce.

Mix gently and cook covered for 40 minutes, stirring occasionally.

Prepare the Eggs

Boil eggs for about 15 minutes, peel, and cut small slits into each to absorb the sauce.

Final Touches

Add Mekelesha (optional, just a small pinch).

Add boiled eggs to the stew.

Salt to taste.

Cook covered for another 10 minutes.

Premium Quality Berbere | Made in Ethiopia | Produced in Small Batches Seasonings & Spices Grmawit

Ethiopian Gabi blankets are handwoven from soft, organic cotton, designed to provide exceptional warmth and comfort. Rooted in tradition, they offer a timeless blend of style and functionality, perfect for cozy nights or elegant home décor.

Shop

🍽 Serving Suggestions

  • Serve hot with injera (Ethiopian sour flatbread).

  • Eat with clean hands, traditionally shared on a communal platter.

  • Include other side dishes like lentils, greens, or cabbage.

Explore our spices and add them to your basket

Spices by Grmawit Store

View collection

arrow-right

Here are some fun facts about the Ethiopian & Eritrean dishes?

  • Doro Wat is often served during Ethiopian holidays like Easter (Fasika) and Christmas (Genna) and is considered a symbol of hospitality and celebration.

  • The word "Doro" means chicken and "Wat" means stew in Amharic, the official language of Ethiopia.

  • The base of Doro Wat—slow-cooked onions and berbere—is a foundation for many Ethiopian and Eritrean dishes.

  • Injera, the sour flatbread served with Doro Wat, is made from teff, one of the world’s most nutrient-rich grains and naturally gluten-free.

  • Ethiopian cuisine is often enjoyed communal style, eating with your hands and sharing from a single large platter. This makes every meal a social experience.

  • Berbere spice blends vary by family and region but often include chili powder, garlic, ginger, fenugreek, cardamom, and cinnamon.

  • Traditionally, the chicken used in Doro Wat is split into 12 pieces to represent the 12 apostles, making it both cultural and symbolic.

📝 Ingredients

For the Chicken:

  • 1 whole chicken (cut into 12 pieces) or dark meat (preferred)

  • 2 lemons (for cleaning)

  • Water (for soaking and rinsing)

For the Base:

  • 6–8 large red onions (finely chopped)

  • 4 tbsp neutral oil (like canola)

  • 4 cloves garlic (minced)

  • 2 tbsp fresh ginger (minced)

Spices:

Others:

  • 6 hard-boiled eggs

  • Hot water (as needed)

Our customer making Doro Wot

I’ve been searching for authentic Eritrean spices in Europe, and nothing compares to what Grmawit Store offers. The berbere is rich, aromatic, and tastes just like what my grandmother used to cook with. Thank you for keeping our flavors alive!

One customer shared:

🍳 Instructions

Clean the Chicken

Cut chicken into 12 parts. Optionally remove the skin.

Soak the chicken in cold water with lemon juice for 30–60 minutes.

Rinse thoroughly several times until water runs clear.

Prepare the Onion Base

In a large pot (no oil yet), cook the finely chopped red onions on medium heat, stirring constantly.

Sweat the onions slowly for 1+ hour until they become deep brown. Stir every 5 minutes to avoid burning.

Add Garlic, Ginger, and Oil

Add garlic and ginger.

Pour in oil and continue stirring on medium-low heat.

Spice It Up

Add berbere and mix well. Add a splash of hot water if it gets too dry.

Sprinkle in ground cardamom.

Stir in Ethiopian clarified butter (niter kibbeh). Be careful not to add too much oil overall.

Adjust Consistency

Add a little hot water depending on how thick or stew-like you want your doro wat.

Add Chicken

Add the cleaned chicken into the sauce.

Mix gently and cook covered for 40 minutes, stirring occasionally.

Prepare the Eggs

Boil eggs for about 15 minutes, peel, and cut small slits into each to absorb the sauce.

Final Touches

Add Mekelesha (optional, just a small pinch).

Add boiled eggs to the stew.

Salt to taste.

Cook covered for another 10 minutes.

Premium Quality Berbere | Made in Ethiopia | Produced in Small Batches Seasonings & Spices Grmawit 2 kg

Ethiopian Gabi blankets are handwoven from soft, organic cotton, designed to provide exceptional warmth and comfort. Rooted in tradition, they offer a timeless blend of style and functionality, perfect for cozy nights or elegant home décor.

Shop

🍽 Serving Suggestions

  • Serve hot with injera (Ethiopian sour flatbread).

  • Eat with clean hands, traditionally shared on a communal platter.

  • Include other side dishes like lentils, greens, or cabbage.

Explore our spices and add them to your basket

Spices by Grmawit Store

View collection

arrow-right

Here are some fun facts about the Ethiopian & Eritrean dishes?

  • Doro Wat is often served during Ethiopian holidays like Easter (Fasika) and Christmas (Genna) and is considered a symbol of hospitality and celebration.

  • The word "Doro" means chicken and "Wat" means stew in Amharic, the official language of Ethiopia.

  • The base of Doro Wat—slow-cooked onions and berbere—is a foundation for many Ethiopian and Eritrean dishes.

  • Injera, the sour flatbread served with Doro Wat, is made from teff, one of the world’s most nutrient-rich grains and naturally gluten-free.

  • Ethiopian cuisine is often enjoyed communal style, eating with your hands and sharing from a single large platter. This makes every meal a social experience.

  • Berbere spice blends vary by family and region but often include chili powder, garlic, ginger, fenugreek, cardamom, and cinnamon.

  • Traditionally, the chicken used in Doro Wat is split into 12 pieces to represent the 12 apostles, making it both cultural and symbolic.

📝 Ingredients

For the Chicken:

  • 1 whole chicken (cut into 12 pieces) or dark meat (preferred)

  • 2 lemons (for cleaning)

  • Water (for soaking and rinsing)

For the Base:

  • 6–8 large red onions (finely chopped)

  • 4 tbsp neutral oil (like canola)

  • 4 cloves garlic (minced)

  • 2 tbsp fresh ginger (minced)

Spices:

Others:

  • 6 hard-boiled eggs

  • Hot water (as needed)

Our customer making Doro Wot

I’ve been searching for authentic Eritrean spices in Europe, and nothing compares to what Grmawit Store offers. The berbere is rich, aromatic, and tastes just like what my grandmother used to cook with. Thank you for keeping our flavors alive!

One customer shared:

🍳 Instructions

Clean the Chicken

Cut chicken into 12 parts. Optionally remove the skin.

Soak the chicken in cold water with lemon juice for 30–60 minutes.

Rinse thoroughly several times until water runs clear.

Prepare the Onion Base

In a large pot (no oil yet), cook the finely chopped red onions on medium heat, stirring constantly.

Sweat the onions slowly for 1+ hour until they become deep brown. Stir every 5 minutes to avoid burning.

Add Garlic, Ginger, and Oil

Add garlic and ginger.

Pour in oil and continue stirring on medium-low heat.

Spice It Up

Add berbere and mix well. Add a splash of hot water if it gets too dry.

Sprinkle in ground cardamom.

Stir in Ethiopian clarified butter (niter kibbeh). Be careful not to add too much oil overall.

Adjust Consistency

Add a little hot water depending on how thick or stew-like you want your doro wat.

Add Chicken

Add the cleaned chicken into the sauce.

Mix gently and cook covered for 40 minutes, stirring occasionally.

Prepare the Eggs

Boil eggs for about 15 minutes, peel, and cut small slits into each to absorb the sauce.

Final Touches

Add Mekelesha (optional, just a small pinch).

Add boiled eggs to the stew.

Salt to taste.

Cook covered for another 10 minutes.

Premium Quality Berbere | Made in Ethiopia | Produced in Small Batches Seasonings & Spices Grmawit

Ethiopian Gabi blankets are handwoven from soft, organic cotton, designed to provide exceptional warmth and comfort. Rooted in tradition, they offer a timeless blend of style and functionality, perfect for cozy nights or elegant home décor.

Shop

🍽 Serving Suggestions

  • Serve hot with injera (Ethiopian sour flatbread).

  • Eat with clean hands, traditionally shared on a communal platter.

  • Include other side dishes like lentils, greens, or cabbage.

Explore our spices and add them to your basket

Spices by Grmawit Store

View collection

arrow-right

Here are some fun facts about the Ethiopian & Eritrean dishes?

  • Doro Wat is often served during Ethiopian holidays like Easter (Fasika) and Christmas (Genna) and is considered a symbol of hospitality and celebration.

  • The word "Doro" means chicken and "Wat" means stew in Amharic, the official language of Ethiopia.

  • The base of Doro Wat—slow-cooked onions and berbere—is a foundation for many Ethiopian and Eritrean dishes.

  • Injera, the sour flatbread served with Doro Wat, is made from teff, one of the world’s most nutrient-rich grains and naturally gluten-free.

  • Ethiopian cuisine is often enjoyed communal style, eating with your hands and sharing from a single large platter. This makes every meal a social experience.

  • Berbere spice blends vary by family and region but often include chili powder, garlic, ginger, fenugreek, cardamom, and cinnamon.

  • Traditionally, the chicken used in Doro Wat is split into 12 pieces to represent the 12 apostles, making it both cultural and symbolic.

Diana Yoseph