Ethiopian Doro Wat: Spicy, Slow-Cooked Stew with Injera

If you’re craving a dish bursting with bold flavors, Ethiopian Doro Wat is the ultimate choice. This spicy, slow-cooked chicken stew is a comforting, flavorful meal steeped in tradition. Packed with a variety of spices like berbere, garlic, ginger, and the distinct tang of injera, Ethiopia’s iconic flatbread, Doro Wat offers a truly unforgettable culinary experience.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 1.5 to 2 hours
• Total Time: 2 hours 20 minutes
• Number of Servings: 4
• Serving Size: 1 large bowl of stew with injera

Nutritional Information (Per Serving)

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 35g
• Fat: 25g
• Dietary Info: Gluten-Free (if using gluten-free injera)

Ingredients List

• For the Doro Wat (Chicken Stew):

  • 1 whole chicken (about 1 kg / 2.2 lbs), cut into pieces (or 6-8 chicken drumsticks/thighs)
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 3 tbsp berbere spice mix (a blend of paprika, chili, garlic, ginger, and more)
  • 2 tbsp niter kibbeh (Ethiopian spiced clarified butter) or regular butter
  • 2 tbsp vegetable oil
  • 1 can (400g) crushed tomatoes
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika (optional, for depth)
  • 1 tbsp white vinegar
  • 1 cup chicken broth or water
  • 4 boiled eggs (optional but traditional)
  • Salt and pepper, to taste

• For the Injera:

  • 2 cups teff flour (or a mix of teff and all-purpose flour)
  • 2 cups warm water
  • 1 tsp active dry yeast
  • 1 tsp baking soda
  • 1/4 tsp salt

Detailed Method of Preparation

1. Prepare the Chicken:
   • Wash the chicken pieces and pat dry. Season with salt and set aside.
2. Cook the Aromatics:
   • In a large pot or Dutch oven, heat the vegetable oil and niter kibbeh (or butter) over medium heat. Add the chopped onions and sauté until golden brown and caramelized, about 10-12 minutes. Stir frequently to prevent burning.
   • Add the garlic and ginger, cooking for another 2-3 minutes until fragrant.
3. Add the Spices:
   • Stir in the berbere spice mix, turmeric, and smoked paprika (if using). Cook for 1-2 minutes, letting the spices bloom and infuse the oil.
4. Simmer the Stew:
   • Add the crushed tomatoes and cook for 5-7 minutes, allowing the mixture to thicken. Pour in the chicken broth (or water), and stir to combine.
   • Carefully add the chicken pieces, making sure they’re fully submerged in the sauce. Add white vinegar and season with salt and pepper to taste.
   • Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce is thickened.
5. Boil the Eggs (Optional but Traditional):
   • While the stew is simmering, boil the eggs in a separate pot for 10-12 minutes. Peel them and set aside.
   • During the last 20 minutes of cooking, add the boiled eggs to the stew, allowing them to absorb the flavors.
6. Prepare the Injera:
   • In a large bowl, combine the teff flour, active dry yeast, and warm water. Mix until a smooth batter forms. Let the batter sit covered in a warm spot for 1-2 hours, allowing it to ferment and develop a slightly sour aroma.
   • After fermentation, stir in the baking soda and salt. Heat a non-stick skillet or mitad (traditional Ethiopian griddle) over medium heat. Lightly grease the pan with oil or non-stick spray.
   • Pour a ladleful of batter into the skillet, swirling the pan to spread it evenly into a large, thin circle. Cover the skillet and cook for 3-4 minutes until bubbles form on the surface. Remove the injera from the skillet and set it aside. Repeat with the remaining batter.
7. Serve:
   • To serve, place a large piece of injera on each plate, then spoon a generous portion of Doro Wat over it. Garnish with the boiled eggs and fresh herbs (optional).

Tips for Culinary Success

• Make it Spicy: If you prefer a spicier dish, add extra chili powder or berbere spice to taste.
• For Tender Chicken: Slow-cook the chicken until it is falling off the bone, absorbing all the delicious spices and flavors.
• Make Extra Injera: Injera can be made in advance and stored in the fridge for up to 3 days. Just reheat before serving.
• Niter Kibbeh: If you can’t find niter kibbeh, you can make it yourself by melting butter with garlic, ginger, and spices like cardamom, cinnamon, and cumin.

Frequently Asked Questions (FAQs)

1. Can I make Doro Wat without niter kibbeh? Yes! While niter kibbeh adds authentic flavor, you can substitute it with regular butter or ghee. However, for the best taste, it’s worth seeking out this traditional Ethiopian ingredient.

2. What if I don’t have berbere spice? Berbere is the heart of Doro Wat, but if you don’t have it, you can create a similar mix with paprika, cayenne pepper, cumin, garlic powder, ground ginger, and cinnamon. Adjust to your spice tolerance.

3. How do I make Doro Wat vegetarian? You can replace the chicken with vegetables like cauliflower, carrots, and potatoes. Ensure you adjust the cooking time based on your vegetable choices.

4. Can I make Doro Wat ahead of time? Yes! Doro Wat tastes even better the next day as the flavors meld together. Simply refrigerate and reheat it before serving.

Creative Closing Paragraph

Ethiopian Doro Wat is a rich, flavorful stew that will transport your taste buds to the heart of Ethiopia. Its blend of spices, tender chicken, and the tangy comfort of injera make for a truly special meal that’s perfect for family gatherings or when you want to impress with a unique and flavorful dish. Try it today and enjoy the warmth and depth of this traditional stew!