Ethiopian Doro Wat (Chicken Stew) Recipe

Name: Ethiopian Doro Wat (Chicken Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry); 3 tablespoons vegetable oil; 2 tablespoons butter; 2 large onions, sliced; 4 garlic cloves, minced; 1 inch fresh ginger, peeled, finely chopped; 1/4 cup berbere; 1 1/2 cups chicken stock; 2 tablespoons lime juice; 4 hard-boiled eggs, sliced for garnish

Servings: persons

1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry)
3 tablespoons vegetable oil
2 tablespoons butter
2 large onions, sliced
4 garlic cloves, minced
1 inch fresh ginger, peeled, finely chopped
1/4 cup berbere
1 1/2 cups chicken stock
2 tablespoons lime juice
4 hard-boiled eggs, sliced for garnish

1
Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
2
In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
3
Add berbere and saute the mixture over low heat until it browns.
4
Add chicken stock and lime juice, simmer 3-4 minutes.
5
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
6
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 (3 lb) roasting chickens (cut into pieces, rinsed and patted dry), 3 tablespoons vegetable oil, 2 tablespoons butter, 2 large onions, sliced, and more.

Yes, Ethiopian Doro Wat (Chicken Stew) falls under the Soups & Stews 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.

Ethiopian Doro Wat (Chicken Stew)

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