Doro Wot Recipe – Eats Now

Name: Doro Wot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 teaspoons Cardamom Seeds (taken From Cardamom Pods); 1/2 teaspoons Cumin Seeds; 3 whole Cloves; 1 stick (1/2 Inch Size) Cinnamon; 1 teaspoon Black Peppercorns; 1/2 teaspoons Nutmeg; 1 clove Garlic, Minced; 1 piece (1 1/4 Inch Size) Ginger; 3 whole Cloves; 2 pieces Cardamom Pods, Use The Seeds Inside; 1 stick Cinnamon; 1/2 teaspoons Dried Fenugreek; 1/2 teaspoons Turmeric; 3 Tablespoons Butter, At Room Temperature; 3 whole Red Onions, Chopped Incredibly Finely Or Pulverized Into A Food Processor; 5 cloves Garlic, Minced; 1 piece (1-inch Size) Ginger; 3 Tablespoons Niter Kibbeh (Recipe Included); 2 Tablespoons Berbere Spice Mixture; 1- 1/2 cup Water, Divided; 1 pound Chicken (if Not Using Whole Chicken, Best To Use Parts Like Thigh Or Drumstick That Have Plenty Of Meat Around The Bone); 2 whole Lemons, Juiced; 2 teaspoons Salt; 1 cup Club Soda; 4 whole Eggs, Hard-Boiled; 1 teaspoon Makelesha (optional)

Servings: persons

1/2 teaspoons Cardamom Seeds (taken From Cardamom Pods)
1/2 teaspoons Cumin Seeds
3 whole Cloves
1 stick (1/2 Inch Size) Cinnamon
1 teaspoon Black Peppercorns
1/2 teaspoons Nutmeg
1 clove Garlic, Minced
1 piece (1 1/4 Inch Size) Ginger
3 whole Cloves
2 pieces Cardamom Pods, Use The Seeds Inside
1 stick Cinnamon
1/2 teaspoons Dried Fenugreek
1/2 teaspoons Turmeric
3 Tablespoons Butter, At Room Temperature
3 whole Red Onions, Chopped Incredibly Finely Or Pulverized Into A Food Processor
5 cloves Garlic, Minced
1 piece (1-inch Size) Ginger
3 Tablespoons Niter Kibbeh (Recipe Included)
2 Tablespoons Berbere Spice Mixture
1- 1/2 cup Water, Divided
1 pound Chicken (if Not Using Whole Chicken, Best To Use Parts Like Thigh Or Drumstick That Have Plenty Of Meat Around The Bone)
2 whole Lemons, Juiced
2 teaspoons Salt
1 cup Club Soda
4 whole Eggs, Hard-Boiled
1 teaspoon Makelesha (optional)

1
For the makelesha (optional but worth it): Heat cardamom seeds, cumin seeds, and cloves over medium high heat until they start to become fragrant.
2
Once fragrant, take off heat and add into a spice grinder or mortar and pestle with other ingredients.
3
Grind finely into a powder.
4
For the niter kibbeh: Heat garlic, ginger, cardamom seeds, and cloves over medium heat in a small saucepan until fragrant.
5
Once fragrant, take off heat and mix all niter kibbeh ingredients in a bowl together when the butter is at room temperature and can be easily mixed.
6
For the door wot: Take a stockpot or Dutch oven and put over medium heat.
7
Add onions only and start to heat.
8
Stir onions around frequentlyyou dont want them to brown, but you want them to sweat and get a bit translucent.
9
Once onions are a bit glossy, add garlic, ginger, and niter kibbeh to stockpot and stir until well mixed.
10
Turn heat down to low and let simmer together for about 5 minutes.
11
After 5 minutes, add berbere and 1 cup regular water.
12
Stir berbere in thoroughly, cover pot, and let sit for 30 minutes.
13
Over the course of 30 minutes though, be sure to stir as frequently as every 2 minutes.
14
Dont let anything cake at the bottom.
15
As berbere and onions simmer, combine chicken and lemon juice in a bowl.
16
Rub chicken with lemon juice and sprinkle salt on top.
17
Work well into chicken.
18
After 30 minutes, add club soda to berbere and onions and mix around.
19
Let simmer for another 5 or so minutes.
20
Once chicken is softened, after at least 30 minutes, add to berbere and onions.
21
Cover chicken with mixture and let simmer for at least 45 minutes.
22
As chicken is added and starts to simmer, hard boil eggs.
23
Peel them from shell and cut a small X shape into bottom of egg.
24
This helps the egg capture more flavor from the doro wot.
25
At the 30-minute mark (of the 45 minutes the chicken simmers), add eggs and remaining 1/2 cup regular water.
26
Stir well and cover eggs with mixture.
27
Cover and let simmer for the last 15 minutes.
28
After 15 minutes, taste doro wot and add salt and pepper as you see fit.
29
If desired, add makelesha as well and stir.
30
Let simmer for 5 minutes or so before serving.
31
Recipe for Doro Wot adapted from How to Cook Great Ethiopian, recipe for makelesha spice blend from Jabberwocky Stew.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 teaspoons Cardamom Seeds (taken From Cardamom Pods), 1/2 teaspoons Cumin Seeds, 3 whole Cloves, 1 stick (1/2 Inch Size) Cinnamon, and more.

Yes, Doro Wot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Doro Wot

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