Doro Wat (Spicy Ethiopian Rooster Stew) Recipe



Picture by Farideh Sadeghin

Serves: four to six
Prep time: 20 minutes
Whole time: 2 ½ hours


three bone-in, skinless hen thighs
three bone-in, skinless drumsticks
2 lemons
four giant pink onions, finely chopped
eight garlic cloves, peeled and roughly chopped
1 (2-inch) piece ginger, peeled and roughly chopped
1 tablespoon corn oil
⅓ cup|35 grams berbere
1 teaspoon floor cardamom
¼ cup|45 grams niter kibbeh ghee
5 giant eggs
mekelesha, to style
kosher salt, to style
injera, for serving


  1. Rinse the hen and soak in four cups|950 ml water. Squeeze within the juice of the lemons and let soak for 30 minutes, then drain and rinse the chickens totally. Utilizing the tip of your knife, pierce the hen a number of occasions to assist it take in the flavors later whereas cooking. Refrigerate till prepared to make use of.
  2. In the meantime, warmth a medium saucepan over medium-low (no oil right here but!). Add the onions and prepare dinner, stirring usually, till caramelized, about 1 hour and 30 minutes. 
  3. Mix the garlic and ginger right into a paste in a meals processor (you could want so as to add a tablespoon of oil to assist on this course of), then add it to the saucepan. Cook dinner for about three minutes, till aromatic, then stir within the niter kibe butter, berbere, and cardamom and prepare dinner about 5 minutes extra. Add the hen and 1 cup|250 ml water. Cook dinner, lined barely and stirring often, about 30 minutes longer.
  4. Deliver a medium saucepan of water to a boil and gently add the eggs. Cook dinner 10 minutes, then drain and switch the eggs to a bowl of ice water till cool sufficient to peel. Peel and pierce the eggs, then add them to the saucepan together with the mekelesha. Season with salt and prepare dinner 10 minutes extra, then serve with injera.

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