Made by Sous Chef in the Sously app
Ethiopian-Style Doro Wat (Spiced Chicken Stew)
Caramelized onions cooked low until they melt, then built into a berbere-spiced stew with chicken and hard-boiled eggs. Eat with injera or rice.
Ingredients
- 8 bone-in skin-on chicken drumsticks
- 3 large red onion, very finely diced
- 4 tbsp unsalted butter
- 4 clove garlic, minced
- 2 tbsp grated fresh ginger
- 3 tbsp berbere spice blend
- 1 tbsp tomato paste
- 2 cup chicken broth
- 1 lemon, juiced
- 6 large eggs, hard-boiled and peeled
- 1 tsp kosher salt
- cooked basmati rice or injera, for serving
How to cook
- 1
In a heavy Dutch oven over medium-low heat, cook the onions dry (no fat) for 25 minutes, stirring often. They should melt down to a soft paste — patience is the whole technique.
- 2
Add the butter and let it melt into the onions. Add the garlic, ginger, and berbere. Stir 2 minutes — the kitchen should smell warm and slightly funky.
- 3
Stir in the tomato paste and cook 1 minute.
- 4
Add the chicken drumsticks and turn to coat in the spiced paste. Brown the chicken on all sides, 6 minutes total.
- 5
Pour in the broth, salt, and lemon juice. Bring to a simmer, cover, and cook 30 minutes.
- 6
Uncover. Add the hard-boiled eggs to the pot, spooning the sauce over them. Simmer 15 more minutes uncovered to reduce the sauce.
- 7
Serve over rice or with torn injera for scooping. Sauce thickness should coat the back of a spoon.
Chef's note. Berbere is a blend, not a single spice — Penzeys, World Spice, or any Ethiopian grocery sells it. Sub a mix of paprika + cayenne + fenugreek if you must, but the real thing is worth ordering.
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