Doro Wat (Spicy Chicken Stew)

Course Main Dish
Cuisine Ethiopia and Eritrea
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author International Cuisine


  • Juice of one lemon
  • 2 teaspoons salt
  • 1 chicken cut into pieces, skinned and pierced to facilitate marinating
  • 4 red onions finely chopped
  • 4 tablespoons niter kibbeh or butter
  • 4 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon berbere seasoning
  • 1 small tomato chopped or 2 tablespoons tomato paste
  • 1 cup chicken stock
  • hard-boiled eggs 1 per person peeled and pierced with a fork or toothpick.


  1. In a bowl, combine the lemon juice and 1/2 the salt and chicken pieces. Let marinate for 30 minutes.
  2. In a large dutch oven, start cooking the onions dry. Stir constantly to avoid sticking or burning. After about 10 minutes add in the niter kibbeh, along with the garlic, ginger, fenugreek, cardamom, nutmeg and remaining salt, berbere and tomato. Stir and simmer for a few minutes, the onions should be translucent but not burnt.
  3. Add in the chicken stock and bring the mixture to a boil.
  4. Cook for a few minutes then reduce the heat.
  5. Add in the chicken pieces making sure they are covered by the sauce. You can add water or additional chicken stock if necessary. Cover and simmer for 40 minutes or until the chicken is done. Turning the chicken few times during the cooking process.
  6. After the chicken has been cooking for 20 minutes add in pierced hard boiled eggs and make sure they are covered with sauce.
  7. Serve hot, on top of Injera, for a real African treat!