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Doro Wat (Ethiopia - spicy chicken stew)

A recipe from Kenya.

🇰🇪 KenyadairyFreeglutenFreenutFreehighProtein
Doro Wat (Ethiopia - spicy chicken stew)

Nutrition (per serving)

750Calories
60 gProtein
12 gSugar
1200 mgSalt

Ingredients

  • 1.5kg Whole chicken (cut into 12 pieces)
  • 1kg Red onions (finely minced)
  • 100-150g (very spicy) Berbere spice
  • 200g Niter kibbeh
  • head + 50g Garlic & ginger (pounded)
  • 6-8 peeled Hard-boiled eggs
  • large platter Injera

Method

  1. Finely mince onions by hand or blender (no chunks—traditional texture key).
  2. Heat large pot on medium; add niter kibbeh—no water.
  3. Add minced onions; cook very slowly 45-60 minutes, stirring frequently until deep red-brown and reduced (this is the base—do not rush or burn).
  4. Add pounded garlic and ginger; cook 5 minutes.
  5. Add berbere gradually (start with 100g, taste for heat); fry in fats 10-15 minutes until raw taste gone and oil separates.
  6. Add chicken pieces; coat thoroughly in spice paste; cook covered low 45 minutes, shaking pot occasionally.
  7. Add small amounts of water if needed to prevent sticking, but sauce should be thick.
  8. Pierce peeled hard-boiled eggs with fork; add last 20 minutes to absorb flavor.
  9. Rest off heat 10 minutes before serving on large injera—Ethiopian festive centerpiece.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.