Print

Flavorful Ethiopian Doro Wat Chicken Stew

Ethiopian Doro Wat Chicken Stew - featured image
Print Recipe

A rich and authentic Ethiopian chicken stew simmered slowly with berbere spice and niter kibbeh, delivering a spicy, soulful, and comforting dish perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 lbs chicken drumsticks or thighs, skin removed
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 3 tablespoons berbere spice blend
  • 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter with fenugreek and cardamom
  • 1/4 cup tomato paste
  • 2 cups chicken broth, preferably low sodium
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Injera (Ethiopian flatbread) or steamed rice, for serving
  • 4–6 hard-boiled eggs, peeled (optional)

Instructions

  1. Rinse and pat dry the chicken pieces. Season lightly with salt and pepper. Set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt the niter kibbeh over medium-low heat.
  3. Add the chopped onions and cook gently, stirring often, for 20-25 minutes until deep golden brown and slightly caramelized.
  4. Stir in the minced garlic and ginger, cooking for 2-3 minutes until fragrant.
  5. Sprinkle in the berbere spice blend, stirring constantly to coat the onions and aromatics. Cook for 2-3 minutes to toast the spices.
  6. Add the tomato paste and stir well. Cook for 3-4 minutes to slightly caramelize and deepen the flavor.
  7. Nestle the chicken pieces into the pot, coating them with the spice and onion mixture. Cook for 5 minutes, turning occasionally.
  8. Pour in 2 cups of chicken broth, scraping the bottom of the pot to loosen browned bits. Bring to a gentle simmer.
  9. Cover partially and simmer on low heat for 40-45 minutes, stirring occasionally, until chicken is tender and sauce thickens.
  10. Stir in lemon juice and adjust salt and pepper to taste.
  11. If using, add peeled hard-boiled eggs during the last 10 minutes of cooking to absorb flavors.
  12. If stew thickens too much, add a splash more broth or water to maintain a thick but saucy texture.

Notes

Patience with caramelizing onions is key for deep flavor. Use fresh berbere spice for best results. Keep heat low to avoid burning spices. Niter kibbeh adds authentic flavor but can be substituted with spiced butter. If stew thickens too much, add broth or water. Optional additions include yogurt or crushed roasted chickpeas for creaminess. Skinless chicken is recommended to keep sauce clean.

Nutrition

Keywords: Ethiopian, Doro Wat, chicken stew, berbere spice, niter kibbeh, spicy chicken, authentic Ethiopian recipe, slow simmer, comfort food

Find it online: https://snappyspoon.com/flavorful-ethiopian-doro-wat-chicken-stew-recipe-easy-authentic-spiced-chicken/