Doro Wat (Chicken Stew) with Injera, Hard-Boiled Eggs, and Ayib

A classic Ethiopian chicken stew, slow-cooked in a rich and flavorful berbere spice sauce. Served with the traditional accompaniments of injera (a spongy flatbread), hard-boiled eggs, and ayib (Ethiopian cheese).

Prep Time

30 minutes

Total Time

3 hours

Calories

750

Level

Medium

Yields

6 servings

Cost

£5.89

Season:

☀️ Summer

Meal Type:

Dinner•Bread•Side Dish

Cuisine:

Asian

Main Ingredient:

Chicken•Eggs

Cooking Style:

Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

3lbsChicken drumsticks or thighs(Bone-in, skin-on preferred for flavor)

£5.50

4largeOnions(Finely chopped)

£1.20

0.5cupNiter Kibbeh (Ethiopian Spiced Clarified Butter)(Can substitute with ghee or clarified butter and add spices individually (turmeric, ginger, garlic, cardamom, cumin))

£8.00

4.5cupBerbere spice blend(Adjust to your spice preference)

£3.50

8clovesGarlic(Minced)

£0.50

2inchesGinger(Grated)

£0.60

2tablespoonsTomato paste

£0.30

2cupsWater or chicken broth(Adjust to desired consistency)

£0.75

6largeHard-boiled eggs(Peeled)

£2.00

To tasteSalt

As neededInjera(For serving)

£6.00

As neededAyib (Ethiopian Cheese)(For serving)

£7.00

Total Cost

£35.35

£5.89 per serving

The Method

1
In a large pot or Dutch oven, melt niter kibbeh over medium heat. Add the chopped onions and cook, stirring frequently, until they are very soft and caramelized, about 30-45 minutes. This is crucial for developing the flavor of the stew. Do not rush this step.
2
Add the minced garlic and grated ginger to the onions and cook for another 2-3 minutes until fragrant.
3
Stir in the berbere spice blend and tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant and the spices are well incorporated.
4
Add the chicken pieces to the pot and coat them well with the spice mixture. Sear the chicken on all sides for a few minutes.
5
Pour in enough water or chicken broth to almost cover the chicken. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the chicken is very tender and falling off the bone. Stir occasionally, adding more liquid if needed to prevent sticking.
6
About 30 minutes before the end of cooking time, add the hard-boiled eggs to the stew. This allows them to absorb some of the flavor.
7
Season with salt to taste.
8
Serve the doro wat hot, with injera on the side. Place a few pieces of chicken, an egg, and some sauce onto a piece of injera. Serve with ayib on the side.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Caramelizing the onions is key to the deep flavor of doro wat. Be patient and don't rush this step.

The longer the stew simmers, the richer and more flavorful it will become.

Adjust the amount of berbere spice to your preference. Start with less and add more as needed.

If you don't have niter kibbeh, you can make your own by simmering clarified butter with spices like turmeric, ginger, garlic, cardamom, and cumin. Or use plain ghee and add the spices separately.

Doro Wat tastes even better the next day, so it's a great dish to make ahead of time.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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