Best 7 Doro Wet Ethiopian Chicken Stew Recipes

**Doro Wet: A Culinary Journey to Ethiopia's Fragrant Chicken Stew**

Embark on a tantalizing culinary adventure with Doro Wet, an iconic Ethiopian chicken stew that captures the essence of the country's rich culinary heritage. This mouthwatering dish showcases succulent chicken pieces simmered in a vibrant blend of aromatic spices, herbs, and clarified butter, resulting in a flavorful and complex stew. Doro Wet is a symphony of flavors, with the warmth of berbere, the subtle tang of fenugreek, and the earthy notes of cardamom and cumin mingling harmoniously. Served with injera, a spongy flatbread, Doro Wet becomes an interactive dining experience, where each morsel is scooped up with a piece of injera and savored alongside the flavorful stew. This article presents a collection of Doro Wet recipes that cater to various dietary preferences, including a traditional version, a vegetarian adaptation, and a gluten-free variation. Whether you're a seasoned cook or a culinary novice, these recipes guide you through the process of creating this Ethiopian masterpiece in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ETHIOPIAN DORO WAT

Ethiopian Doro Wat image

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Provided by Freda Muyambo

Categories Lunch Dinner Entree

Time 2h20m

Yield 6

Number Of Ingredients 11

Ingredients

2 lbs/800 g chicken thighs and drumsticks
juice of 1 small lemon
6 tablespoons vegetable oil, clarified butter (ghee), or niter kibbeh (fragrant butter)
6 teaspoons berbere spice mix (or less, to taste)
6 large red onions (chopped)
2 to 3 garlic cloves (peeled and finely chopped)
1 inch of fresh ginger (peeled and finely chopped)
salt to taste
11 ounces/450 mL of water or chicken stock (add as required)
1 tablespoon garam masala
6 eggs (boiled and peeled)

Steps:

Gather the ingredients.
Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.

Nutrition Facts : Calories 616 kcal, Carbohydrate 20 g, Cholesterol 382 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 692 mg, Sugar 8 g, Fat 41 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

DORO WAT (ETHIOPIAN-STYLE SPICY CHICKEN)

Doro Wat (Ethiopian-Style Spicy Chicken) image

Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah. Mrs. Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually. Doro wat is easy to make and can be prepared ahead of time. You can lower the heat by ratcheting up the sweet paprika, rather than the cayenne.

Provided by Joan Nathan

Categories dinner, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
1/2 head of garlic, peeled
1/3 cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cardamom
1/4 teaspoon dried thyme
1/4 teaspoon ground fenugreek
3/4 teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

Steps:

Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 5 grams, TransFat 0 grams

DORO WAT (ETHIOPIAN CHICKEN STEW)

Doro Wat (Ethiopian Chicken Stew) image

A savory chicken stew, great for rainy days. Serve with basmati rice.

Provided by acd

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup lemon juice
4 eggs
1 stick butter
1 medium yellow onion, chopped
1 tablespoon diced fresh ginger
2 teaspoons diced garlic
2 cups water
1 cup basmati rice
8 teaspoons paprika
8 teaspoons berbere spice blend, or to taste
1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g

DORO WAT: ETHIOPIAN CHICKEN DISH

Doro Wat: Ethiopian Chicken Dish image

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Provided by Twin Cities

Categories World Cuisine Recipes African

Time 1h37m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

Steps:

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g

ETHIOPIAN DORO WAT (CHICKEN STEW)

Ethiopian Doro Wat (Chicken Stew) image

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.

Provided by Brenda.

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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

DORO WE'T (ETHIOPIAN CHICKEN STEW)

Doro We't (Ethiopian Chicken Stew) image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

6 red onions, finely chopped
6 garlic cloves, finely chopped
1 tablespoon minced fresh peeled ginger
2 cups Clarified Butter for Doro We't Clarified Butter for Doro We't
1 cup mild chili powder
1/2 cup red wine
1 (3 to 4 pound) chicken, cut into 12 pieces
Coarse salt
4 hard-boiled large eggs, peeled

Steps:

In a large Dutch oven, combine onion, garlic, and ginger. Cook over medium-low heat, stirring, until dry and browned, and beginning to stick to the pot about 10 minutes. Add butter, and cook for 15 minutes. Stir in 1/4 cup water and chili powder. Cook for 15 minutes. Stir in red wine, and cook for 10 minutes more.
Remove the skin from all but the chicken wings. Using a sharp knife, slash each piece two or three times to allow the sauce to penetrate the chicken. Add the dark meat to the Dutch oven, and cook for 5 minutes. Add remaining pieces of chicken. Cook for 10 minutes. Slowly add 2 3/4 cups water, and cook until heated through, about 25 minutes. Season with salt. Remove from heat, and let rest 15 minutes.
Using a paring knife, make slits in eggs, about 1/2 inch apart. Add eggs to chicken mixture, and stir to coat. Serve immediately.

CHICKEN STEW (DORO WETT)

Chicken Stew (Doro Wett) image

Provided by Marcus Samuelsson

Categories Soup/Stew Chicken Stew Ramadan Dinner Clove Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 medium red onions, diced
Salt
1/4 cup Spiced Butter (or 4 tablespoons (1/2 stick) unsalted butter, divided
1/4 teaspoon ground cardamom, preferably freshly ground
1/4 teaspoon freshly ground black pepper
3 cloves
2 garlic cloves, finely chopped
One 1 1/2-inch piece ginger, peeled and chopped
1 tablespoon Berbere or chili powder
2 1/2 cups chicken stock, divided
One 4-to 5-pound chicken, cut into 10 pieces, wings reserved for another use
1/4 cup dry red wine
Juice of 1 lime
2 hard-boiled eggs, peeled

Steps:

Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

Tips:

For a deeper flavor, use homemade Ethiopian spice blend, known as berbere. Creating your own berbere will provide a richer and more authentic taste to the stew.
When preparing the chicken, make sure to remove the skin. This step helps reduce the fat content and allows the spices to penetrate the chicken more effectively.
To achieve a nicely browned chicken, cook it in a separate pan before adding it to the stew. This step adds a flavorful crust to the chicken and enhances the overall taste of the dish.
Do not overcrowd the pan when cooking the chicken, as this will prevent it from browning properly. Work in batches if necessary to ensure each piece cooks evenly.
Use a Dutch oven or a large pot with a tight-fitting lid for cooking the stew. This type of pot helps distribute heat evenly and maintains moisture within the dish.
Be patient with the cooking process. Simmer the stew for at least 1 hour, or until the chicken is fall-off-the-bone tender. This allows the flavors to meld and develop fully.
Serve Doro Wet with injera, a traditional Ethiopian flatbread. Injera acts as both a utensil and an edible element, adding a unique texture and flavor to the meal.

Conclusion:

Doro Wet is a flavorful and aromatic Ethiopian chicken stew that offers a unique culinary experience. With its bold blend of spices, tender chicken, and rich sauce, it's a dish that will tantalize your taste buds. Whether you're an experienced cook or a beginner, this recipe provides a detailed and straightforward guide to creating an authentic Doro Wet in your own kitchen. So gather your ingredients, follow the steps, and savor the delicious flavors of this classic Ethiopian dish.