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Easy Flavorful Chicken Doro Wat Recipe with Traditional Injera Bread Guide

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A comforting and authentic Ethiopian chicken stew simmered with berbere spices and served with traditional injera bread. This recipe balances bold flavors with simple ingredients for a soulful meal.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 3 large yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • 3 tablespoons berbere spice blend
  • 4 tablespoons butter or niter kibbeh (Ethiopian spiced clarified butter)
  • 2 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 4 hard-boiled eggs, peeled
  • Salt to taste
  • 1 tablespoon lemon juice (optional)
  • Traditional injera bread for serving

Instructions

  1. Rinse and pat dry the chicken thighs. Season lightly with salt and set aside.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter or niter kibbeh over medium heat.
  3. Add the finely chopped onions and cook slowly, stirring often, for 30-40 minutes until deep golden brown.
  4. Stir in the minced garlic and grated ginger, cooking for 2-3 minutes until fragrant.
  5. Sprinkle in the berbere spice and add tomato paste, stirring continuously for about 5 minutes to toast the spices and develop a rich sauce base.
  6. Nestle the seasoned chicken thighs into the sauce, coating them well. Pour in the chicken broth or water to cover about halfway. Bring to a gentle simmer.
  7. Cover the pot and let the stew cook for 40-45 minutes over low heat, turning the chicken occasionally.
  8. While the stew simmers, boil eggs for 10 minutes, then peel and set aside.
  9. Add the peeled hard-boiled eggs into the stew during the last 10 minutes of cooking to warm them through and soak in the sauce.
  10. Finish with a squeeze of lemon juice if desired.
  11. Serve hot with traditional injera bread, tearing off pieces to scoop up the stew and eggs.

Notes

Slow caramelization of onions is crucial for deep flavor; do not rush this step. Use bone-in chicken thighs for juiciness. Toasting berbere spice with tomato paste enhances flavor. Adding hard-boiled eggs is traditional and adds texture contrast. Adjust spice level by varying berbere quantity. Can be made in a slow cooker after browning onions and spices.

Nutrition

Keywords: chicken doro wat, Ethiopian stew, berbere spice, injera bread, traditional Ethiopian recipe, slow-cooked chicken, spicy chicken stew

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