How to Make Doro Wot: Ethiopia's Flavorful Chicken Stew

Ethiopian cuisine is a vibrant tapestry of flavors, spices, and traditions, with one dish standing out as a beloved staple: Doro Wot. This spicy chicken stew is often served during special occasions and gatherings, making it a cherished dish among Ethiopians. The dish is typically accompanied by injera, a sourdough flatbread that serves as both a plate and a utensil. If you’re ready to embark on a culinary adventure, let’s dive into this authentic Doro Wot recipe!

Ingredients

For the Doro Wot:

• 2-3 lbs chicken pieces (preferably bone-in, skinless)
• 1 large onion, finely chopped
• 4-5 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup vegetable oil or clarified butter (niter kibbeh)
• 2-3 tablespoons berbere spice blend (adjust to taste)
• 1-2 cups chicken broth (or water)
• 1/2 cup tomato paste
• 2-3 hard-boiled eggs (optional)
• Salt, to taste
• Black pepper, to taste
• Lemon juice, to taste
• Fresh cilantro or parsley, for garnish (optional)

For the Berbere Spice Blend (if making from scratch):

• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon fenugreek (optional)

Instructions

Step 1: Prepare the Chicken

1. Clean the Chicken: Rinse the chicken pieces under cold water and pat dry with paper towels.
2. Marinate: In a bowl, mix the chicken with lemon juice, salt, and black pepper. Set aside for about 30 minutes.

Step 2: Cook the Onions

1. Heat Oil: In a large pot or Dutch oven, heat the vegetable oil or niter kibbeh over medium heat.
2. Sauté Onions: Add the chopped onions and sauté until they are golden brown and caramelized. This process takes about 10-15 minutes.

Step 3: Add Spices and Chicken

1. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
2. Mix in Berbere: Add the berbere spice blend, stirring to combine and allow the spices to toast for a minute.
3. Add Chicken: Add the marinated chicken pieces to the pot. Cook for about 5-7 minutes, browning the chicken on all sides.

Step 4: Simmer the Stew

1. Incorporate Tomato Paste: Stir in the tomato paste, mixing well to coat the chicken.
2. Add Broth: Pour in the chicken broth, ensuring the chicken is covered. Bring to a simmer.
3. Cover and Cook: Reduce heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is tender. Stir occasionally and adjust seasoning with salt, black pepper, and additional berbere to taste.

Step 5: Add Hard-Boiled Eggs (Optional)

1. Prepare Eggs: If using hard-boiled eggs, peel them and add them to the pot during the last 10-15 minutes of cooking. This allows the eggs to absorb some of the flavorful sauce.

Step 6: Serve

1. Plate the Doro Wot: Once cooked, taste and adjust seasoning. Serve the Doro Wot hot, garnished with fresh cilantro or parsley if desired.
2. Accompany with Injera: Serve alongside injera, allowing guests to scoop up the stew with the bread.

Enjoy Your Doro Wot!

Doro Wot is more than just a meal; it’s a celebration of Ethiopian culture and hospitality. The rich flavors and aromatic spices will transport you straight to the heart of Ethiopia. Whether you're sharing this dish with friends and family or enjoying it solo, every bite will remind you of the warmth and richness of Ethiopian cuisine.

Pro Tip: Doro Wot tastes even better the next day, as the flavors continue to develop. Feel free to make a larger batch to enjoy throughout the week!