Doro Wat

Origin: Doro Wat is the fiery, soul-deep chicken stew of Ethiopia — a dish that carries the weight of ceremony, celebration, and identity. The name comes from doro (chicken) and wat (stew), and while many wats exist in Ethiopian cuisine, this one reigns as the centerpiece of feast days, especially during holidays like Easter and Christmas.

Its foundation is the slow-cooked, spiced onion base — a labor of patience that transforms humble ingredients into deep, layered flavor. Into this go garlic, ginger, and a generous hand of Berbere, the crimson spice blend that defines the dish’s heat and heart. Traditionally, hard-boiled eggs are simmered in the sauce, absorbing its fire and color, symbols of life and rebirth.

Doro Wat is more than sustenance; it is ritual. It’s eaten communally, often atop injera — the soft, sour flatbread made from teff — and shared from a single platter. Each scoop of stew connects those at the table to centuries of Ethiopian heritage, to the rhythm of fasting and feasting, and to the enduring idea that food is a sacred act of gathering and grace.

Ingredients

Doro Wat is the heart of many Ethiopian tables—a stew made with love, labor, and unapologetic flavor.

Spiced with berbere and slow-cooked onions, it’s a dish that takes its time and gives you everything. Tender chicken, simmered deep in tradition and bold enough to linger.

Served with injera or rice, it doesn’t ask to be the center of attention—it simply is.

2 pounds chicken pieces (such as drumsticks and thighs), skin removed

2 large onions, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

¼ cup Berbere spice blend (adjust to taste)

¼ cup vegetable oil or clarified butter (niter kibbeh), if available

1 cup chicken broth or water

1 tablespoon tomato paste

1 teaspoon salt (adjust to taste)

Hard-boiled eggs (optional)

Chopped cilantro or parsley for garnish

Injera or rice, for serving

How The Alchemy Happens

In a large bowl, coat the chicken pieces with half of the Berbere spice blend and set aside for about 30 minutes to marinate.

In a large pot or Dutch oven, heat the vegetable oil or clarified butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5–7 minutes.

Add the minced garlic and ginger to the pot and sauté for an additional 2 minutes, until fragrant.

Push the onion mixture to the sides of the pot and place the marinated chicken pieces in the center. Allow the chicken to brown slightly on all sides, about 5 minutes.

Add the remaining Berbere spice blend to the pot, along with the tomato paste. Stir everything together to coat the chicken and onions with the spices and tomato paste.

Pour in the chicken broth or water, and add the salt. Stir to combine, making sure the chicken is submerged in the liquid.

Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

If using hard-boiled eggs, add them to the stew about 15 minutes before it’s done cooking, allowing them to absorb some of the flavor and color.

Taste and adjust the seasoning, adding more salt or Berbere spice blend if needed.

Serve the Doro Wat over injera or rice. Garnish with chopped cilantro or parsley.

Eat with your hands if you can. Tradition tastes better that way.