Go Back
easy ethiopian doro wat recipe: Simple Spiced Chicken Stew for Beginners
Print Pin

easy ethiopian doro wat recipe: Simple Spiced Chicken Stew for Beginners

A streamlined, beginner-friendly version of Ethiopian doro wat: chicken thighs simmer in a deeply seasoned berbere-onion sauce and are finished with tender hard-boiled eggs. Serve with injera, flatbread, or rice.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 4 large eggs about 7 oz/200 g without shells
  • 1 1/2 lb boneless skinless chicken thighs (680 g), cut into 1 1/2-inch pieces
  • 3/4 tsp kosher salt 4 g, divided, plus more to taste
  • 1/4 tsp ground black pepper 0.5 g
  • 3 tbsp ghee or unsalted butter 42 g
  • 2 large yellow onions about 1 lb/450 g, finely chopped
  • 4 garlic cloves about 12 g, minced
  • 1 tbsp grated fresh ginger 15 g
  • 2 tbsp berbere seasoning 18 g, plus more to taste
  • 2 tbsp tomato paste 32 g
  • 1 1/2 cups low-sodium chicken broth 360 ml
  • 1 tbsp fresh lemon juice 15 ml
  • Injera warm flatbread, or cooked rice, for serving (optional)

Instructions

  • Place the eggs in a small saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a gentle boil and cook for 9 minutes. Transfer the eggs to a bowl of ice water. Once cool, peel and set aside.
  • Pat the chicken dry and season with 1/2 teaspoon salt and the black pepper. Melt the ghee in a Dutch oven or deep skillet over medium heat. Add the onions and remaining 1/4 teaspoon salt. Cook, stirring often, until very soft and golden, about 12 to 15 minutes.
  • Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the berbere and tomato paste. Stir constantly for 1 minute so the spices toast lightly without scorching.
  • Pour in the chicken broth, scraping up any browned bits from the pan. Add the seasoned chicken and bring the sauce to a gentle simmer. Cover partially and simmer, stirring once or twice, until the chicken is tender and reaches 165°F (74°C) in the thickest pieces, about 20 to 25 minutes.
  • Stir in the lemon juice. Add the peeled eggs, turning them gently in the sauce, and simmer uncovered for 5 minutes. Taste and add salt or a little more berbere if needed. Serve hot with injera, warm flatbread, or rice.