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Doro wat
Also known as ዶሮ ወጥ · doro wot · doro wet · ethiopian chicken stew
Chicken stewed long in berbere and an extraordinary weight of slow-cooked onions, a boiled egg in the pot, served on injera. Deep, hot, sour-edged.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 34 g |
|---|---|
 Carbs | 43 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- berbere — the dish is that spice, and there is no substitute for it
- the onions want a full 40 minutes and cannot be hurried
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gchicken thighs — bone in, skin off
- 400gonions — about four, and this is most of the sauce
- 3 tbspberbere
- 1½ tbspghee — niter kibbeh, if you have it
- 2eggs
- 1injera
- 4garlic cloves
- ½lemon
- to tastesalt
Method
6 steps
chop · 12mOnions chopped very fine. A food processor is allowed here and the tears saved are real.
fry · 40mOnions into a dry pot with no fat whatsoever, over a low-medium heat, stirred now and then. They give up their water, then dry out, then collapse into a soft brown mass. Forty minutes, and this is the dish.
- fry · 6m
Ghee and garlic in now, then the berbere, cooked together for a few minutes until the spice loses its raw edge and the fat runs red.
simmer · 45m walk awayChicken in with enough water to half-cover, lid on, and left at a low bubble until it comes away from the bone easily with nothing pink left near it.
boil · 12mEggs hard-boiled, peeled, and scored shallowly a few times all over so the sauce gets in.
finish · 4mEggs into the pot for the last ten minutes, lemon and salt at the end, and the whole thing spooned onto injera with more torn alongside.
Worth knowing
The onions cook dry for an hour before any fat arrives — doro wat’s body is onion that has forgotten it was ever onion.
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