EDITORIAL DRAFT · RECIPE

Doro Wot

A celebratory chicken stew built around slowly cooked onion, berbere, spiced butter and boiled eggs.

Time2.5 hr
Yield6 servings
TraditionsEthiopian · Eritrean
Plan this dish →Food guide →
EthiopianEritrean
INGREDIENTS

What you need.

  • 1.5 kgbone-in chicken pieces
  • 4 large, finely choppedred onions
  • 3–5 tbspberbere
  • 1/2 cupniter kibbeh
  • 5 clovesgarlic
  • 2 tbspginger
  • 6hard-boiled eggs
  • 1lemon
  • to tastesalt
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Season chicken with lemon and salt and set aside.
  2. 2Cook onions slowly without rushing until deeply softened and reduced.
  3. 3Add niter kibbeh, berbere, garlic and ginger; cook until fragrant and dark.
  4. 4Add chicken and enough water to braise gently until tender.
  5. 5Score boiled eggs, add near the end, and simmer until coated with sauce.
VARIATION

Households differ.

Ethiopian and Eritrean versions differ in spice profile, chicken preparation and terminology.

FOOD CONTEXT

Learn before you cook.

Deeply seasoned chicken stew with household and regional variations.

Explore Doro Wat →
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Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

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