1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (388g) Recipe makes 6 servings The following items or measurements are not included below: 1 inch fresh ginger berbere
Calories 682
Calories from Fat 458		(67%)
Amount Per Serving		%DV
	Total Fat 50.9g	78%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 12.2g
	Trans Fat 0.0g
Cholesterol 319mg		106%
Sodium 310mg		12%
Potassium 637mg		18%
Total Carbohydrate 8.6g		2%
	Dietary Fiber 0.8g	3%
	Sugars 3.6g
Protein 45.3g		90%
detailed view... how is this calculated?

Ethiopian Doro Wat (Chicken Stew)

Recipe #211173 | 1 hour | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Brenda.
Feb 13, 2007

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it.

SERVES 6 (change servings and units)

Ingredients

1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced for garnish

Directions

1
Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2
In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3
Add berbere and saute the mixture over low heat until it browns.
4
Add chicken stock and lime juice, simmer 3-4 minutes.
5
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Chicken With Tarragon, Garlic & Olives

Cinnamon Bun Oatmeal

Chicken Parmesan

Spicy Macaroni and Cheese

Featured Reviews for This Recipe

From: Chef Irene Int'l Cuisine

On Jul 16, 2008

Other than using all chicken thighs, I made this recipe as written. Excellent flavor! This is my first time preparing an Ethiopian dish and have been searching for more Ethiopian recipes since. Thank you for submitting!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: ~Jen~

On Jul 1, 2008

Doro Delish! Sooo good! We're glad we made a huge batch of Berbere (Ethiopian Hot Pepper Seasoning) so we can make this again. I substituted chicken breast to keep the fat down but my husband thought it was a little dried out. Next time we'll use chicken on the bone as suggested. The sauce is really, really good - the egg seems kind of odd (which comes first, the chicken or the egg?) but when it sits in the sauce it's really, really good!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Umm Safwan

On Aug 28, 2008

A friend told me how to make it before but I wanted specific measurements and this recipe was closest to how she make s it and her Doro Wat is excellent. I did some things different it, I put the onions in the food processor and I added a tomato. I cooked the onion, tomato, garlic and ginger til you couldn't even tell the onions were onions and it was basically mush and that took a long time at least a hour, then I added the berbere and mixing for 30 minutes til it was thick and dark red. Then the chicken broth, lime juice and Chicken cooked for a hour after that and 15 before that hour was over I added my boiled eggs in pot because I like them to have the full flavor of the sauce. I Love this recipe thanks a bunch

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Dr. Jenny

On Aug 10, 2008

Loved this dish! DH and I made this stew for dinner two nights ago and I thought the flavor was delicious. We followed all directions and ingredients as posted and found that the dish came together quickly and easily. The aroma of the chicken as it simmered was wonderful. The hard boiled eggs are a must! I found that the dish was just as good (if not better) reheated for lunch two days later. I used a store-bought berbere that I had on hand, but next time I am looking forward to making my own to use in this dish. Thanks for posting...we'll definitely be making this one again!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews