Enjoy a traditional Ethiopian delicacy, Doro Wat, with this quick and simple guide! Learn how to prepare the authentic spices and sauces for this spicy chicken stew dish and bring an exotic touch to your dinner table.
As with any dish, it’s important to have all your ingredients ready before you start cooking. For Doro Wat, you will need one whole chicken cut into 8-10 pieces, or 1 lb of skinless and boneless chicken thighs. You’ll also need 4 tablespoons of berbere spice mix (see recipe below), 6 cloves of garlic (minced), 1 large onion (finely chopped), 2 tablespoons of fresh ginger (minced or grated), 2 jalapeno peppers (deseeded and minced) and 1⁄2 cup of tomato paste. Make sure to get the highest quality ingredients for a truly authentic taste!
You’ll also need some oil for cooking, half a cup of water (or more as needed), half a cup of dry white wine or dry vermouth, and some sea salt. The last two ingredients Salt and oil will help bring out the flavors in the sauce. To finish off your Doro Wat, you will need two hard-boiled eggs and 1⁄4 cup of chopped parsley leaves to garnish. Now that you have all your ingredients ready, it’s time to get cooking!
Before you start preparing the Doro Wat, marinate the chicken in a mixture of spices and aromatics. In a large bowl, mix together 2 tablespoons Aleppo pepper, 1 tablespoon ground cumin, 1 tablespoon cardamom powder, 1 teaspoon black pepper and 2 teaspoons fresh rosemary. Add the 4 tablespoons of berbere spice mix and 4-6 tablespoons of olive oil. Mix until an even paste forms then add in the chicken pieces and coat thoroughly. Cover with plastic wrap or foil then marinate for at least one hour in the fridge.
Once the chicken has marinated for at least 1 hour, you can begin to assemble your Doro Wat. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add in the marinated chicken pieces and cook until golden brown on all sides. Once the chicken is browned, add in 1 chopped onion, the remaining berbere spice mix and any other herbs or aromatics you’d like to use (such as additional ground cumin and cardamom powder). Cook until the onions are soft and translucent then add 1 cup of chicken broth to the pot and bring to a simmer. Reduce the heat to medium-low and let simmer for at least 20 minutes before adding in your desired vegetables (such as carrots, bell peppers or potatoes). Continue cooking for an additional 10 minutes and serve with white rice.
Now it's time to prepare the stew base. Add 3 tablespoons of oil and 1 teaspoon of butter to a large skillet over medium heat. Once the butter is melted, add 1 finely diced onion. Sauté for 6-7 minutes until softened and lightly golden. Then add 1 piece of chopped green chil, 2 cloves minced garlic, 2 teaspoons minced ginger, 5 tablespoons berbere spice mix and 1 tablespoon tomato paste. Stir everything together then cook for 2-3 minutes before adding 4 cups vegetable or chicken stock. Bring to a gentle simmer then reduce heat to low and let simmer for 20 minutes or until sauce reduces slightly and thickens up.
During this time, periodically stir the stew to make sure it isn't sticking to the bottom of the pan. Once done, add 1 teaspoon sugar and 2 tablespoons red wine vinegar to the stew and stir. Then season with sea salt & pepper to taste and remove from heat. Lastly, add 2-3 chicken pieces (skinned or unskinned depending on preference) along with 4 boiled eggs (whole or halved). Place back on the stove over low- medium heat and let cook for 4-5 minutes until chicken is cooked through and flavourful before serving. Enjoy!
To give the Doro Wat a bit of heat and complexity of flavors, add 1 teaspoon each of cumin, paprika, turmeric, coriander, and garlic powder. Stir in these aromatics thoroughly until everything is evenly distributed. We recommend adding just a pinch of cayenne pepper for extra spice if desired but be careful not to make it too hot! Top with 2 tablespoons of tomato paste while stirring to cook it into the sauce and let it all simmer on low-medium heat for at least 15 minutes.
You’ll know it’s ready when the chicken is fully cooked and the sauce is thickened up. Now it’s time to assemble your Doro Wat! Add your cooked onions, garlic, ginger, and tomato paste back into the large pan with 2 tablespoons of berbere seasoning. Stir in 8 ounces of cubed boneless skinless chicken thighs and stir everything together so all the ingredients are evenly distributed. Cover with a lid and let it simmer on low-medium heat for at least 15 minutes or until chicken is fully cooked through. Finally, add 1 cup cilantro leaves to finish off this savory stew. Enjoy spicy Ethiopian Chicken Stew: Doro Wat! It's a delicious dish that is sure to bring some comfort to your table during cold weather months!
