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Flavorful Ethiopian Doro Wat Spicy Chicken Stew

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A rich and spicy Ethiopian chicken stew featuring slow-caramelized onions, berbere spice blend, and tender chicken thighs, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 lbs (900g) bone-in, skinless chicken thighs or drumsticks
  • 3 large yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons freshly grated ginger
  • 3 tablespoons berbere spice blend
  • 4 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter with cardamom and cinnamon
  • 2 tablespoons tomato paste
  • 2 cups (480 ml) chicken broth, homemade or low-sodium store-bought
  • 6 hard-boiled eggs, peeled
  • 1 tablespoon freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red chili flakes, optional

Instructions

  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Season lightly with salt and pepper. Set aside.
  2. In a heavy-bottomed pot, melt the niter kibbeh over medium heat. Add the finely chopped onions and cook slowly, stirring often, for about 30-40 minutes until deep golden brown but not burnt. Add a splash of water if onions start sticking.
  3. Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until fragrant, avoiding browning.
  4. Sprinkle the berbere spice blend evenly over the onion mixture, stirring well. Add the tomato paste and cook for another 5 minutes to toast the spices and deepen flavors.
  5. Nestle the chicken pieces into the spiced onion mixture and stir gently to coat each piece with the sauce.
  6. Add the chicken broth, stir, and bring to a gentle boil. Reduce heat to low, cover partially, and simmer for about 45 minutes, stirring occasionally.
  7. Poke the peeled hard-boiled eggs with a fork a few times and add them to the pot. Simmer for an additional 10 minutes.
  8. Stir in the fresh lemon juice, then taste and adjust seasoning with salt, pepper, and chili flakes as needed.
  9. Let the stew rest off heat for a few minutes before serving to allow flavors to meld.

Notes

Slow caramelization of onions is key for depth of flavor. Adjust berbere spice to control heat. Use dark meat chicken for juiciness. If sauce is too thin, simmer uncovered near the end; if too thick, add broth. For dairy-free, substitute niter kibbeh with spiced coconut oil.

Nutrition

Keywords: Ethiopian, Doro Wat, spicy chicken stew, berbere, niter kibbeh, slow-cooked, traditional, comfort food

Find it online: https://flurpchef.com/flavorful-ethiopian-doro-wat-spicy-chicken-stew-recipe-easy-homemade-steps/