Ethiopian Doro Wot Chicken Stew
A comforting, rich chicken stew with Ethiopian spices, perfect for family dinners and meal prep.
Ingredients
Main Ingredients
- 4 pieces Bone-in, skin-on chicken drumsticks or thighs Tender meat adds flavor.
- 2 medium Yellow onions Provides sweetness and depth.
- 4 cloves Garlic Elevates the dish with robust fragrance.
- 1 inch Fresh ginger, grated Adds a zingy touch.
- 2 tablespoons Berbere spice blend Heart of Ethiopian cuisine.
- 2 tablespoons Tomato paste Contributes richness and color.
- 4 cups Chicken broth Enhances flavor.
- 2 tablespoons Butter or niter kibbeh Provides richness.
- 2 pieces Hard-boiled eggs (optional) Adds texture and protein.
- 1 tablespoon Lemon juice Balances the overall flavor.
- to taste Salt and black pepper Enhance seasoning.
Instructions
Preparation
- Chop the onions finely.
- Minced garlic and ginger should be prepared.
- Gather all spices and ingredients for easy access.
Cooking
- In a large pot, melt the butter or niter kibbeh over medium heat.
- Add the onions and sauté until translucent (7-10 minutes).
- Add the minced garlic and ginger, stirring for another 2 minutes.
- Stir in the berbere spice blend and tomato paste, cooking for another 2-3 minutes.
- Carefully add the chicken pieces, coating them in the spice mixture.
- Add the chicken broth, bring to a simmer, cover, and cook for 30 minutes.
- If using hard-boiled eggs, place them into the stew for the last 10 minutes of cooking.
Serving
- Taste and adjust seasoning with lemon juice, salt, and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
Let the stew sit for a few minutes post-cooking to deepen flavors. Great for meal prep and freezes well.