DORO WAT RECIPE | ETHIOPIAN SPICY CHICKEN STEW | HOW TO MAKE DORO WAT

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Cut chicken leg quarters into pieces and poke holes in them to help flavors penetrate.

Thinly chop 5 onions and place them in a pan with no oil, cooking on medium heat for about 1-1.5 hours until dark brown, stirring occasionally.

Puree 2-inch knob of ginger and 8 garlic cloves in a food processor, adding a little oil if needed to create a paste.

Once onions are caramelized, add ginger and garlic mixture to the pan and cook for 2-3 minutes.

Add 1 teaspoon of ground cardamom and 1 cup of berbere spice to the onion mixture.

Incorporate 1/4 cup of Ethiopian ghee and cook for about 5 minutes to loosen everything up.

Add chicken pieces to the pan and cover with 1 cup of water, seasoning with salt to taste.

Cover and let stew for about 1 hour until chicken is cooked through.

Add 6 hard-boiled eggs, poking holes in them to allow flavors to penetrate, and mix them into the stew.

Cover and let cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: