Slow Cooker Doro Wat (Ethiopian Chicken Stew) with Injera

A simplified version of Doro Wat, the iconic Ethiopian chicken stew, made in a slow cooker for ease. Rich with berbere spice, onions, garlic, ginger, and niter kibbeh, it's traditionally served with injera for soaking up all the flavorful sauce.

Prep Time

20 minutes

Total Time

6 hours 20 minutes (low) or 3 hours 20 minutes (high)

Calories

750 kcal

Difficulty

Medium

Equipment

1 item

Cost

£3.48/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

2lbsChicken Drumsticks(Bone-in, skin-on preferred for flavor)

£3.50

3largeYellow Onions(Finely chopped)

£1.20

6clovesGarlic(Minced)

£0.50

2inchesGinger(Peeled and grated)

£0.60

4tablespoonsBerbere Spice Blend(Adjust to your spice preference)

£2.50

0.5cupNiter Kibbeh (Spiced Clarified Butter)(See notes for alternative)

£4.00

2tablespoonsTomato Paste

£0.30

1cupChicken Broth

£0.50

6Hard-Boiled Eggs(Peeled and halved or quartered)

£1.80

1teaspoonSalt(Or to taste)

12piecesInjera(For serving)

£6.00

Total Cost

£20.90

£3.48 per serving

Instructions

1.
In a large bowl, toss the chicken drumsticks with 2 tablespoons of berbere spice and salt.
2.
Heat the niter kibbeh in a large skillet over medium heat. Brown the chicken drumsticks on all sides (about 3-5 minutes per side). Remove the chicken from the skillet and set aside.
3.
Add the chopped onions to the same skillet and cook until softened and lightly browned, about 10-15 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and ginger and cook for another minute until fragrant.
4.
Stir in the remaining berbere spice and tomato paste and cook for 1-2 minutes more, until fragrant.
5.
Transfer the onion mixture to the slow cooker. Add the browned chicken drumsticks and chicken broth.
6.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is very tender and easily falls off the bone.
7.
About 30 minutes before serving, gently stir in the hard-boiled eggs.
8.
Serve hot, spooning the stew over injera bread.

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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

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

If you don't have niter kibbeh, you can use a combination of clarified butter or ghee and your favorite Ethiopian spice blend. You can also use vegetable oil for a dairy free alternative.

For a thicker stew, remove some of the cooking liquid towards the end and whisk in a tablespoon of cornstarch or flour before adding it back to the slow cooker.

Adjust the amount of berbere spice to your desired level of spiciness. Some blends are hotter than others.

Doro Wat is even better the next day! The flavors meld together even more.

Cooking Equipment

Slow Cooker

Wine Pairings

No wine pairing suggestions available for this recipe.

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