Doro Wot (Ethiopia)
Doro Wot, Ethiopia’s beloved chicken stew, is a dish that’s as rich in flavour as it is in tradition. Slow-cooked with tender chicken, caramelized onions, and a bold blend of spices, it’s a comforting classic that brings people together. Served with injera, this hearty stew is perfect for sharing and savoring every bite. Thank you so much Elyab and his family at Zeret Kitchen for teaching me about this dish. Make sure to try the restaurant, the food is INCREDIBLE!
Doro Wot (Ethiopian Chicken Stew)
- 6–8 chicken drumsticks (or thighs)
- 1 lemon (for cleaning chicken)
- Dash of vinegar (for cleaning chicken)
- 3 large onions, finely diced
- 2 tablespoons vegetable oil
- 4 tablespoons kibbeh (Ethiopian spiced butter) or regular butter
- 4–5 tablespoons berbere (adjust to taste)
- 2 tablespoons ginger-garlic paste (1:1 ratio)
- 1 teaspoon ground black cardamom (or 2 whole pods)
- 6 hard-boiled eggs, lightly scored
- Salt, to taste
- Water, as needed
Step 1
Remove the skin from the chicken drumsticks. Wash the chicken thoroughly with the juice of one lemon and a dash of vinegar. Rinse, then pat dry with paper towels. Season lightly with salt.
Step 2
Heat 2 tablespoons of vegetable oil and 2 tablespoons of kibbeh (or regular butter) in a large pot over medium heat
Step 3
Add the finely diced onions and cook, stirring frequently, for about 45 minutes to 1 hour, until they become deeply caramelised and dry. The onions should be dark brown but not burnt.
Step 4
Once the onions are caramelised, add the rest of the kibbeh, berbere, and the ginger-garlic paste. Stir well and cook for another 2–3 minutes until the spices are fragrant. Add the black cardamom and stir for another minute.
Step 5
Add a splash of water to loosen the mixture, then add the chicken pieces to the pot. Stir to coat the chicken in the spice and onion mixture.
Step 6
Add enough water to cover the chicken about halfway. Bring to a simmer, then cover and cook on low heat for 45 minutes to 1 hour, or until the chicken is cooked through and tender. In the last 5–10 minutes of cooking, add the hard-boiled eggs (lightly scored) to the stew, allowing them to soak up the flavours.
Step 7
Taste and adjust the seasoning with more salt or berbere if needed. Serve the Doro Wot hot, traditionally with injera.
