Terumi Morita
June 12, 2026·Recipes

Doro Wat (Ethiopian Chicken Stew)

Doro Wat is a rich Ethiopian chicken stew featuring a deep red berbere-spiced sauce and slowly cooked onions.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A vibrant illustration of Doro Wat, showcasing tender chicken and whole eggs in a deep red stew.
RecipeEthiopian
Prep20m
Cook60m
Serves4 人分
LevelMedium

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup berbere spice mix
  • 1 cup unsalted butter
  • 1 kg onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 4 whole eggs
  • salt to taste
  • water as needed

Steps

  1. In a large pot, add the finely chopped onions without any oil. Cook on medium heat for about 45 minutes, stirring occasionally, until they are caramelized and translucent. This is crucial for developing depth in flavor.

  2. Once the onions are cooked down, add the unsalted butter and let it melt. Stir in the berbere spice mix, garlic, and ginger. Cook for an additional 5 minutes until fragrant.

  3. Add the chicken pieces to the pot, stirring well to coat them in the spice mixture. Cook for about 10 minutes until the chicken is no longer pink.

  4. Pour in enough water to cover the chicken, then bring to a boil. Reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.

  5. Carefully add the whole eggs to the pot, ensuring they are submerged in the stew. Continue simmering for another 10 minutes, then season with salt to taste.

  6. Serve hot with injera or rice, ensuring each plate has chicken, egg, and plenty of sauce.

Why this works

The key technique in Doro Wat is the initial slow cooking of onions without oil, which allows them to caramelize and develop a rich, umami flavor that serves as the stew's base. This process takes time, often up to 45 minutes, but it sets the stage for the entire dish. The berbere spices, which include chili, garlic, and other warm spices, are added after the onions have cooked down, allowing their flavors to meld into the base. The butter then enriches the stew, providing a luxurious mouthfeel. If the onions seem to stick to the pot or start to brown too much, reduce the heat and add a splash of water to deglaze the pan and continue the caramelization without burning. The addition of whole eggs is traditional, and they absorb the stew's flavor, making them a delightful addition. Proper seasoning and sufficient simmering time are essential for balancing the heat of the spices with the richness of the dish.