Ethiopian Spicy Chicken Stew

Dive into the rich, bold flavors of Ethiopian cuisine with this Spicy Chicken Stew, also known as Doro Wat. This hearty and aromatic dish features tender chicken simmered in a robust sauce made with caramelized onions, the warming complexity of berbere spice blend, and the richness of niter kibbeh, Ethiopian spiced butter. Layers of flavor are enhanced by garlic, ginger, and a touch of tomato paste, creating a deeply satisfying stew that’s perfect for pairing with traditional injera or a comforting side of rice. Hard-boiled eggs are added for an extra touch of authenticity and texture, absorbing the vibrant flavors of the sauce. With a blend of fiery spices and slow-cooked goodness, this classic Ethiopian recipe is a soul-warming meal that will transport your taste buds. Perfect for spice lovers and adventurous cooks, it’s an unforgettable dish that’s as rewarding to prepare as it is to eat.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 6 pieces Chicken drumsticks or thighs
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 4 cups Onions, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Unsalted butter or niter kibbeh (spiced Ethiopian clarified butter)
• 1 tablespoon Paprika
• 3 tablespoons Berbere spice blend
• 2 tablespoons Tomato paste
• 2 cups Chicken broth
• 4 pieces Hard-boiled eggs, peeled
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 4 servings Injera or rice (for serving)

Directions

Step 1

Rub the chicken pieces with lemon juice and salt. Let them sit while you prepare the other ingredients.

Step 2

In a large, heavy-bottomed pot, dry-cook the chopped onions over medium heat, stirring frequently, until they soften and begin to caramelize, about 10-15 minutes. Do not add oil or water during this step.

Step 3

Add the butter (or niter kibbeh), garlic, and ginger to the onions and stir well. Cook for an additional 2-3 minutes until fragrant.

Step 4

Stir in the paprika and berbere spice blend, ensuring the spices are evenly distributed and form a paste-like consistency.

Step 5

Add the tomato paste and mix thoroughly. Cook for another 3-4 minutes, allowing the spices to meld together.

Step 6

Pour in the chicken broth and bring to a simmer. Add the chicken pieces to the pot, ensuring they are submerged in the sauce.

Step 7

Cover and cook the stew on low heat for 50-60 minutes, stirring occasionally. The chicken should be tender and infused with the rich flavors of the sauce.

Step 8

Gently add the hard-boiled eggs to the stew during the last 10 minutes of cooking, allowing them to absorb the flavors.

Step 9

Remove from heat and garnish with freshly chopped cilantro, if desired.

Step 10

Serve the Doro Wat hot with injera or rice. Enjoy!

Nutrition Facts

Serving size	2812.7 grams (2812.7g)

Amount per serving	% Daily Value*
Calories	3181

Total Fat 141.80g	182%
Saturated Fat 51.50g	258%
Polyunsaturated Fat 0.00g
Cholesterol 1674mg	558%
Sodium 4455mg	194%
Total Carbohydrate 225.70g	82%
Dietary Fiber 25.20g	90%
Total Sugars 38.70g
Protein 260.10g	520%

Vitamin D 197IU	985%
Calcium 625mg	48%
Iron 26mg	145%
Potassium 4610mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 32.3%

Carbs: 28.0%