Doro Wat (Spicy Ethiopian Chicken Stew)

$0.00 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
Doro Wat, is a spicy Ethiopian chicken stew made with drumbsticks and hard boiled eggs.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • Thoroughly season the drumsticks with salt, and set aside.
  • Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
  • Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
  • Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
  • Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
  • Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
  • Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
  • Meanwhile make the hardboiled eggs. Bring a pot of water to a boil and gently add the eggs. Bring back to a boil and set the timer for 10 minutes. Turn down to a simmer. When timer goes off add eggs to bowl of cold water to stop the cooking. Set aside.
  • Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
  • If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
  • Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.

Cook Times

Active Prep10
Hands-On Cook30
Hands-Off Cook35
Passive0
Total Time1 hour 15 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 3 pound chicken drumsticks skin on or off
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • ¼ cup ghee
  • 2 red onion medium, thinly sliced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon berbere (Ethiopian Spice Blend) or more if you like it spicy
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly ground black pepper
  • 2 cup low sodium chicken broth
  • 4 egg hard boiled

Optional:

  • 2 tablespoon lime juice

Cooking Tools Required

Cutting board, Dutch Oven, Measuring cups and spoons, Saucepan, Sharp Knives, Tongs, Top Stove, Wooden Spatula
Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

Nutrition

Calories: 385kcal | Carbohydrates: 6g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 496mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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