Doro Wat (Chicken Stew)
A classic Ethiopian chicken stew simmered in a rich berbere spice blend. Served with injera.
25m prep + 75m cook4 servings
Contains dairyContains eggSHELLFISH-free
580 cal|45g protein|35g carbs|30g fat|5g fiber
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
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.