Doro Wat (Chicken Stew)
A classic Ethiopian chicken stew simmered in a rich berbere spice blend. Served with injera.
Ingredients
- 8 pieces Chicken drumsticks
- 3 medium Onions
- 4 tablespoons Berbere spice blend
- 6 cloves Garlic
- 2 tablespoons Ginger
- 1/4 cup Niter Kibbeh (Spiced Butter)
- 4 whole Hard-boiled eggs
- 1 cup Chicken broth
- 8 pieces Injera
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Finely chop the onions and sauté in a large pot with niter kibbeh until softened and slightly caramelized (about 15-20 minutes).
- 2Add the berbere spice blend, garlic, and ginger to the pot. Cook for 2-3 minutes, stirring constantly, until fragrant.
- 3Add the chicken drumsticks to the pot and coat them with the spice mixture.
- 4Pour in the chicken broth and bring the stew to a simmer. Cover and cook for 60 minutes, or until the chicken is very tender and falling off the bone.
- 5Stir in the hard-boiled eggs during the last 15 minutes of cooking to warm them through.
- 6Serve the doro wat hot with injera.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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